-
1
For the bread: Place an oven rack in the center of the oven.
-
2
Preheat the oven to 400 degrees F.
-
3
Arrange the bread halves on a baking sheet and drizzle with olive oil.
-
4
Bake until light golden, 13 to 15 minutes.
-
5
Cool for 2 minutes.
-
6
Rub the warm bread with the cut-side of the garlic.
-
7
Set aside.
-
8
For the topping: While the bread is cooking, in a large skillet, heat the oil over medium-high heat.
-
9
Add the garlic and shallots and cook, stirring frequently, until soft, about 2 minutes.
-
10
Sprinkle the shrimp with salt and pepper and add to the skillet.
-
11
Cook for 3 to 4 minutes until just pink and cooked through.
-
12
Remove the shrimp to a cutting board.
-
13
In the same skillet, add the tomatoes and season with salt and pepper.
-
14
Cook over medium-high heat until the tomatoes start to soften, about 4 minutes.
-
15
Meanwhile, cut the shrimp into 1/2-inch pieces.
-
16
Turn the heat under the skillet to high.
-
17
Add the wine and, using a wooden spoon, scrape up the browned bits that cling to the bottom of the pan.
-
18
Boil for 2 minutes.
-
19
Add the stock and boil until most of the liquid has evaporated, about 2 minutes.
-
20
Remove the pan from the heat.
-
21
Add the shrimp, arugula, mascarpone cheese and tarragon, and stir until the mixture is creamy.
-
22
Season with salt and pepper.
-
23
Spoon the creamy shrimp and sauce over the toasts and sprinkle with salt and pepper.
-
24
Cut into slices and serve.
