Makes 4 servings for a meal or 8 appetizer servings

4 pieces of ciabatta bread or rolls (approx. 4 x 4 in size – if you use rolls, split 2 rolls in half for the required 4 pieces)
½ cup basil walnut pesto (store bought or homemade)
4 slices of fresh tomato
20 spiced seared shrimp (size 26-30)
1 cup shredded mozzarella cheese
½ cup crumbled Chevre goat cheese
For plating:
1 cup fresh baby spinach
4 tablespoons sweetened balsamic vinegar

Preheat oven to 350 degrees F.  Peel and devein fresh shrimp.  Toss shrimp with approximately 2 to 3 teaspoons of Old Bay Seasoning (depending on how spicy you like the shrimp).  Heat 2 tablespoons canola oil on high heat in a sauté pan. Add shrimp lightly tossing occasionally until just pink and cooked through.

Place ciabatta bread on a cookie sheet covered with foil or parchment. Trim the top of the ciabatta bread so that you have a flat surface to work on.  Use any excess bread for fresh bread crumbs or croutons.

Drizzle 1 tablespoon of pesto on to each of the four rolls.  Save remaining pesto for garnish.  Top pesto with one slice of tomato. Butterfly the shrimp and place 5 shrimp on each of the rolls. Crumble 1 tablespoon of goat cheese on top of shrimp, and sprinkle with ¼ of the shredded mozzarella.

Place cookie sheet into a preheated 350 degree oven for approximately 10 minutes until the cheese is melted and slightly browned.   Remove cookie sheet, cut each bruschetta on the diagonal into 2 or 4 pieces and plate each bruschetta on a bed of baby spinach drizzled with 1 tablespoon sweetened balsamic vinegar.  Drizzle remaining pesto on top of each bruschetta.