Shrimp and Arugula Bruschetta

Ingredients

1 inch loaf crusty Italian bread, cut into ½ thick slices

Olive oil, for drizzling

1 garlic clove, halved

3 tablespoons olive oil

1 large or 2 small shallots, thinly sliced

1 clove garlic, chopped

1 pound large frozen shrimp, peeled, cooked; thawed

Kosher salt and freshly ground black pepper

6 Roma tomatoes, chopped or 1 14 oz can quality tomatoes, diced

1/2 cup white wine

1 package arugula

1/2 cup mascarpone cheese, at room temperature

Preparation

For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.

For the topping: In a medium skillet, heat 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and cook, stirring frequently, until soft, about 2 minutes. Add the tomatoes and season with salt and pepper, to taste. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes. Turn the heat to high. Add the wine and cook for 2 minutes or until most of the liquid is evaporated. Add the shrimp and cook 1-2 minutes. Remove the pan from the heat mascarpone cheese. Stir until the mixture is creamy. Season with salt and pepper, to taste. Arrange the toasts on a