Shrimp and Cherry Tomato Bruschetta
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.
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.