Shrimp Bruschetta Recipe
Not your average bruschetta recipe! For a special twist, I added shrimp, avocado, and good quality basil pesto.
Servings: 10
Ingredients
- 5-6 firm Roma tomatoes, diced
- 1/2 lb shrimp, peeled and cooked
- 2 green onions, chopped
- 1 ripe avocado, peeled and diced
- 1 garlic clove, minced
- 8 oz baby mozzarella cheese balls, halved
- salt and pepper
- 1/2 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
Instructions
- 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 mozzarella. 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!
Notes
- You can serve the bruschetta immediately, but for deeper flavor, cover and refrigerate for 1 hr.If you prefer, add the avocado immediately before serving to avoid it browning.
- Recommended for this Recipe: Our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives!)
- Visit our store to browse our spices, olive oils and bundles!
Nutrition
Calories: 216.3kcal | Carbohydrates: 16.8g | Protein: 13.4g | Fat: 11g | Saturated Fat: 4.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3.7g | Trans Fat: 0.001g | Cholesterol: 56.1mg | Sodium: 511.8mg | Potassium: 297.1mg | Fiber: 2.5g | Sugar: 2.7g | Vitamin A: 569.7IU | Vitamin C: 9.7mg | Calcium: 185.1mg | Iron: 1.4mg
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