Bruschetta with shrimp and parsley dip
A totally summery bruschetta with shrimp that will delight you with its intensity of fresh parley.
8 slices white bread
200 gr. cream cheese
1 bunch parsley
10 mint leaves
6 tablespoons olive oil
16 boiled shrimps
Place the cheese, parsley, mint, olive oil, salt and pepper in a mixer and mix well to make a uniform mixture.
Bake the slices of bread on the grill.
Spread the mixture our buns and add the shrimps.
Serve after garnishing with chopped parsley.