Bruschetta with Balsamic and Salad dressing Tamaki

Cooking method:

1. Cut the ciabatta into 1 cm thick pieces. Spread them with cream cheese. Cut the tomatoes and mozzarella cheese into pieces 0.5 cm thick. Place the tomatoes, mozzarella cheese, spinach and pea sprouts in sequence on the bread, and pour over the Salad dressing Tamaki. Chop walnuts and sprinkle on bruschetta.

1. Cut the rye bread with sesame seeds into 1 cm thick pieces. Cut the avocado lengthwise around the pit. Turn the avocado halves so that one of the halves separates. Remove the pit. Use a spoon to separate the avocado pulp from the peel. Cut into thin slices. Immediately pour lemon juice over the avocado, salt and sprinkle with ground black pepper. 
2. Pour boiling water over the shrimp for 1 minute, then pour in lemon juice. Add olive oil, salt and black pepper. 
3. Spread pesto sauce on rye bread slices and cover with avocado slices. Place shrimp and arugula salad on top. Drizzle with Balsamic Tamaki Sauce.