Chipotle Cream Cheese Bruschetta with Shrimp & Roasted Corn Salsa

One thing I love about what I do is create new recipes and when they turn out fabulous, it’s like Christmas morning, I get that excited and now I can’t wait to make these for a party that I’m helping with tomorrow night. The crunch of the toasted baguette combined with the smoky heat of the chipotle cream cheese along with the tangy corn salsa and succulent shrimp makes for an out of this world bruschetta.  Bruschetta does not have to be boring folks, turn up the heat with these guys and I’m sure your party guests will be begging for more.  I was tempted to add chopped jalapenos to the corn salsa but I didn’t because there is plenty of heat from the chipotle cream cheese and I did not want to mask that flavor with a chili that would have competing heat.  You can easily enjoy these with wine or beer but since this is a Mexican style bruschetta, I think a margarita would be a great choice.

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Chipotle Cream Cheese Bruschetta with Shrimp & Roasted Corn Salsa

Turn up the heat on this bruschetta with the smoky & spicy chipotle cream cheese and shrimp, perfect for any cocktail party! 

Course Appetizer

Cuisine Mexican

Keyword shrimp bruschetta

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 8

Author www.recipeforaparty.com

Ingredients

• 1 baguette, sliced on a diagonal into 24 slices
• 1 olive oil spray
• 1 cup roasted corn
• 1 cup cherry tomatoes, chopped
• 3 tbsp cilantro, chopped
• 1/3 cup red onion, chopped
• 1/2 tsp chili powder
• 1/4 tsp kosher salt
• 1/4 tsp coarse ground black pepper
• 1 lime, juiced
• 8 oz cream cheese
• 1 chipotle chili in adobo, chopped
• 24 peeled, deveined shrimp, 50/70 per pound size works
• 2 tbsp chopped chives or cilantro for garnish

Instructions

1. Preheat oven to 425 degrees
2. Place the sliced baguette on a cookie sheet and spray it generously with olive oil spray and bake until golden brown and crisp from 10 to 13 minutes, set aside
3. In a medium bowl combine the roasted corn, cherry tomatoes, cilantro, red onion, chili powder, salt, pepper and lime just and mix, set aside
4. In a small food processor, blend the cream cheese and chipotle chili until creamy
5. Spread the chipotle cream cheese on each toast, top it with a bit of corn salsa and top that with one shrimp, repeat with all the toasts, sprinkle with chopped chives or cilantro for garnish and enjoy.
6. Makes 24