Fresh flavors with a hint of lemon and garlic, this Shrimp Bruschetta with Cherry Tomatoes takes minutes to make. Serve warm or room temperature. I love to serve this seafood topping on grilled bread. Usually enjoyed as an appetizer, I could eat this as a meal with the bread, mix with pasta or go surf and turf with grilled chicken.
For me, this is the best bruschetta recipe (also called crostini) because I never say no to any shrimp dish. This is a cooked version of a classic tomato and basil bruschetta topping.
Which bread is best for bruschetta?
I pick whichever large, unsliced bread looks good that day. For this I used a Pugliese bread ( Pulgliese is a region in the heel of Italy’s boot). It’s a large loaf, very much like ciabatta with characteristic holes.
A small Italian lesson for you (and it is small)
Did you know that in Italian, any word with ‘sch’ in it is pronounced as a ‘k’? I know this because I have an Italian last name with sch in it (my husband is Sicilian). So that would make this dish pronounced broo-skeh-tuh.
Anyway, back to the recipe. The shrimp can be made ahead, but not too far ahead. I wouldn’t make it any sooner than the day before you want to serve it.
Fresh shrimp is cooked with garlic and cherry tomatoes, basil and chives served on grilled bread.
Prep Time15 minutes
Cook Time7 minutes
Total Time22 minutes
10 slices Italian bread, sliced
20 large shrimp, peeled and deveined with tails removed
Salt & pepper
2 tablespoons olive oil
1 ¼ pounds (680 grams) cherry tomatoes
2 garlic cloves, peeled and finely chopped or grated
Zest of 1 lemon
2 tablespoons fresh basil, chopped
1 tablespoon chives, chopped
½ teaspoon salt
¼ teaspoon ground black pepper
Brush both sides of bread slices with olive oil and sprinkle lightly with salt. Grill or broil until toasted. Set aside.
Lightly season the shrimp with salt and pepper.
Add the olive oil to a large sauté pan over medium heat. Add the shrimp to the pan in a single layer, don’t crowd the pan, cook for 5 minutes on the first side.
Turn the shrimp and immediately add the tomatoes, garlic, lemon zest, basil, chives, salt and pepper. Toss well to mix to just warm the tomatoes, about 2 minutes, don’t allow them to get mushy. Turn off the heat.
Spoon a layer of the tomatoes onto each slice of bread and top with 2 shrimp.
2 Comments on “Shrimp and Cherry Tomato Bruschetta”
You live in a beach community? Green with envy right now, Janette – especially if I imagine you sitting in your garden on a warm evening with this most luxury of delicious appetizers!
This looks so amazing and beyond easy to make! I haven’t tried Estancia but definitely need to check it out!