Not your average bruschetta recipe! For a special twist, I added shrimp, avocado, and good quality basil pesto.
There are several variations of bruschetta. It can be as simple as Tuscany’s version called fettunta–fresh bread, grilled and brushed with good quality olive oil. Or, the more popular tomato bruschetta with diced tomatoes and fresh herbs, garlic, and a sprinkle of grated Parmesan.
Bruschetta is not meant to be complicated. But whatever you choose to throw together, bruschetta is very much about quality fresh bread.
Today’s bruschetta recipe is a bit more substantial and festive for the holidays. I added cooked shrimp, avocados and some basil pesto. Fresh mozzeralla balls made every bite a little more creamy and satisfying! Still, this bruschetta recipe is simple and it comes together in minutes. You can serve it immediately; but for deeper flavor, cover and refrigerate for one hour before serving.
Here is the step-by-step for today’s shrimp bruschetta recipe:
Place the diced tomatoes in a colander for 10 mins to drain its juices. Meanwhile, prepare the remaining ingredients.
Slice the shrimp horizontally through the middle.
In a large bowl, combine the tomatoes, shrimp, green onions, avocado, garlic and mozzeralla. Season with salt and pepper. Add the lemon juice, 2 tbsp olive oil, basil pesto and Parmesan. Toss gently to combine.
Transfer the shrimp bruschetta into a serving bowl. Serve immediately or cover and refrigerate for 1 hour. When ready to serve, toss the bruschetta gently to freshen. Toast the bread slices and serve next to it. Enjoy!
- 5-6 firm Roma tomatoes, diced
- ½ lb shrimp, peeled and cooked
- 2 green onions, chopped
- 1 ripe avocado, peeled and diced
- 1 garlic clove, minced
- 8 oz baby mozzeralla cheese balls, halved
- salt and pepper
- ½ lemon, juice of
- olive oil
- 3 tbsp good quality basil pesto
- 3 tbsp grated Parmesan, more if you like
- 1 French baguette, sliced and toasted
- Place the diced tomatoes in a colander for 10 mins to drain its juices. Meanwhile, prepare the remaining ingredients.
- Slice the shrimp horizontally through the middle (see the picture).
- In a large bowl, combine the tomatoes, shrimp, green onions, avocado, garlic and mozzeralla. Season with salt and pepper. Add the lemon juice, 2 tbsp olive oil, basil pesto and Parmesan. Toss gently to combine.
- Transfer the shrimp bruschetta into a serving bowl. Cover and refrigerate for 1 hr. When ready to serve, toss the bruschetta gently to freshen. Toast the bread slices and serve next to it. Enjoy!
Looking for more easy Mediterranean appetizers? How about this Grilled Shrimp with Roasted Garlic Cilantro Sauce or these Antipasto Skewers!
Today’s recipe is part of Food Network’s weekly Fall Fest. Here are some more holiday inspirations, be sure to check them out!
Feed Me Phoebe: Butternut Squash Gratin with Gruyere and Pistachios
The Lemon Bowl: Spinach and Artichoke Stuffed Mushrooms
Homemade Delish: Fennel and Potato Gratin
The Mom 100: Broccoli Rabe with Preserved Lemon
Napa Farmhouse 1885: Rye & Roasted Butternut Squash Dressing
Red or Green: Green Beans with Chipotle Butter
The Wimpy Vegetarian: Fail-Proof Cheesy Mashed Potatoes
Elephants and the Coconut Trees: Lobster, Artichoke and Spinach Bake
Creative Culinary: Baked Mushrooms in a Parmesan Cream Sauce
Healthy Eats: 7 Holiday Sides That Won’t Spoil Dessert
FN Dish: 5 Indulgent Side Dishes to Deck Your Holiday Table
And see more on our collaborative Pinterest Board!