Shrimp And Garlic Bruchetta

• 4 plum tomatoes, seeded and chopped
• 6 tablespoons olive oil, divided
• 6 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 pounds uncooked small shrimp, peeled and deveined
• 1 cup (4 ounces) crumbled feta cheese
• 1 tablespoon lemon juice
• 2 teaspoons minced fresh basil
• 2 teaspoons minced fresh parsley
• 36 slices French bread baguette (1/4 inch thick)
• 1 garlic clove, halved

1. Preheat oven to 425u0b0. In a 13x9-in. baking dish, combine tomatoes, 4 tablespoons oil, minced garlic, salt and pepper. Bake, uncovered, 15 minutes. Stir in shrimp, cheese, lemon juice, basil and parsley. Bake, uncovered, 10-12 minutes longer or until shrimp turn pink.
2. Meanwhile, brush baguette slices with remaining oil. Place bread on ungreased
3. . Bake 1-2 minutes on each side or until lightly browned. Rub toast with cut surface of garlic; discard garlic. Using a slotted spoon, top with shrimp mixture.

tomatoes, olive oil, garlic, salt, pepper, shrimp, feta cheese, lemon juice, fresh basil, parsley, bread, garlic

Taken from www.tasteofhome.com/recipes/shrimp-and-garlic-bruchetta/ (may not work)