I had shrimp bruschetta at a restaurant in Venice. Does anyone have a recipe. Thank you.
Marjorie Buda, St. Petersburg
Kim Odom of Odessa serves her shrimp bruschetta recipe often when entertaining. It's an easy dish to take to a potluck and assemble there. It's light and flavorful, perfect for a summer get-together. Kim buys the shrimp already cooked and peeled to save time and I did the same. I used Roma tomatoes because I think they are a very flavorful variety. If you are transporting the dish, put the toasted bread in a separate container from the shrimp mixture or the bread will get soggy. Assemble at your destination. It's a great make ahead dish, too.
Bill Heatherington of Largo remembers a Pittsburgh area bakery that sold sunshine cakes. Bill says it was a white layer cake with possibly a whipped cream icing with crushed walnuts. He's hoping a reader knows the recipe.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email [email protected] Include your name, city and phone number.