Bruschetta is not new, but Giuseppe Tentori has gently reinvented the Italian classic. Tentori, chef of the recently opened Chicago seafood restaurant GT Fish & Oyster, tops toasted baguette slices with seared shrimp, a silky avocado-lime mixture and pink grapefruit. The rich avocado and acidic notes from both the lime juice and grapefruit segments are ideal foils to the sweet shrimp. A final dusting of pistachios adds crunch and a nutty kick to the dish. Consider this bruschetta an innovative appetizer for your next cocktail hour.