Lobster & Mussel Bruschetta

• 1 teaspoon lemon zest
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon red wine vinegar
• 1/3 cup extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon kosher salt
• pinch crushed red pepper
• 1 yellow bell pepper, finely chopped
• 1/2 cup finely chopped red onion
• 1 cucumber, peeled, seeded and finely chopped
• 1/3 cup fresh basil leaves, thinly sliced
• 1 (6.5 ounce) can Bar Harbor® Whole Shelled Maine Mussels, drained
• 1 (6.5 ounce) can Bar Harbor® Maine Lobster Meat, drained
• 1 French baguette, thinly sliced into 1/2-inch slices

Directions:

1. In a large bowl, Mix together lemon zest, juice, vinegar, olive oil, mustard, black pepper, salt and red pepper. Whisk until smooth.
2. Add bell pepper, onion, cucumber, basil and toss well.
3. Add mussels and lobster, gently toss them into the salad.
4. Cover and refrigerate for one hour.
5. To serve family-style, place the bruschetta topping in a pretty bowl and place the bread slices around it.
   To serve on a tray, place about 1 Tablespoon of topping onto each slice of bread. Repeat until the tray is full.