Shrimp Bruschetta Recipe
Shrimp Bruschetta over toasted baguette slices drizzled in a balsamic glaze is next-level delicious. It’s a perfectly pretty and crowd-pleasing appetizer to serve on any special occasion – and comes together easily in about 35 minutes.
Servings: 24 servings
Ingredients
- 8 firm Roma tomatoes seeded and diced
- ½ pound cooked shrimp peeled and sliced horizontally or into small chunks
- 3 green onions chopped
- 8 ounces baby mozzarella cheese balls halved or quartered
- 15 oz artichoke hearts one 15 oz can, liquid drained and chopped
- 2 cloves garlic minced
- salt + pepper to taste
- 1 lemon juiced
- 2 tablespoon good quality basil pesto
- 2 tablespoon grated parmesan more if desired
- 1 avocado
- Balsamic glaze for serving
- 1 French Baguette sliced and toasted
- Olive oil
Instructions
- In a large bowl combine the seeded and diced tomatoes, chopped shrimp, green onion, quartered mozzarella balls, and chopped artichoke hearts.
- In a smaller bowl whisk together the minced garlic, salt and pepper, lemon juice, pesto and grated parmesan cheese.
- Carefully stir together the shrimp and tomato mixture with the pesto mixture. Cover and place in the refrigerator while toasting baguette slices.
- Preheat oven to 375 degrees F. Slice baguette into 1/4 inch thick pieces and lay them in an even layer on a baking sheet or baking stone. Using a pastry brush, brush a small amount of olive oil on each side of each piece of bread. Bake for approximately 8-10 minutes, or until lightly golden. Remove from oven and transfer to a platter for serving.
- When ready to serve, peel and chop the avocado into small cubes and add to shrimp mixture. Carefully spoon a small spoonful onto the top of each piece of toasted baguette and drizzle with balsamic glaze (if desired).
Notes
Recipe inspired by The Mediterranean Dish
Nutrition
Calories: 105kcal | Carbohydrates: 8g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 231mg | Potassium: 112mg | Fiber: 1g | Sugar: 0g | Vitamin A: 405IU | Vitamin C: 8.6mg | Calcium: 70mg | Iron: 0.8mg
