Shrimp and Garlic Bruchetta Recipe

Publisher Photo

Shrimp and Garlic Bruchetta Recipe

Be the first to add a review
Publisher Photo
My daughter brought this dish to a potluck dinner party at a professor's house. The students and professors voted and said hers was the best savory dish of the evening. Talk about a top grade! —Pamela Schofield, Melrose, Massachusetts
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

Ingredients

  • 4 plum tomatoes, seeded and chopped
  • 6 tablespoons olive oil, divided
  • 6 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds uncooked small shrimp, peeled and deveined
  • 1 cup (4 ounces) crumbled feta cheese
  • 1 tablespoon lemon juice
  • 2 teaspoons minced fresh basil
  • 2 teaspoons minced fresh parsley
  • 36 slices French bread baguette (1/4 inch thick)
  • 1 garlic clove, halved

Directions

Preheat oven to 425°. In a 13x9-in. baking dish, combine tomatoes, 4 tablespoons oil, minced garlic, salt and pepper. Bake, uncovered, 15 minutes. Stir in shrimp, cheese, lemon juice, basil and parsley. Bake, uncovered, 10-12 minutes longer or until shrimp turn pink.
Meanwhile, brush baguette slices with remaining oil. Place bread on ungreased baking sheets. Bake 1-2 minutes on each side or until lightly browned. Rub toast with cut surface of garlic; discard garlic. Using a slotted spoon, top with shrimp mixture. Yield: 3 dozen.
Originally published as Shrimp & Garlic Bruschetta in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p198

  • 4 plum tomatoes, seeded and chopped
  • 6 tablespoons olive oil, divided
  • 6 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds uncooked small shrimp, peeled and deveined
  • 1 cup (4 ounces) crumbled feta cheese
  • 1 tablespoon lemon juice
  • 2 teaspoons minced fresh basil
  • 2 teaspoons minced fresh parsley
  • 36 slices French bread baguette (1/4 inch thick)
  • 1 garlic clove, halved
  1. Preheat oven to 425°. In a 13x9-in. baking dish, combine tomatoes, 4 tablespoons oil, minced garlic, salt and pepper. Bake, uncovered, 15 minutes. Stir in shrimp, cheese, lemon juice, basil and parsley. Bake, uncovered, 10-12 minutes longer or until shrimp turn pink.
  2. Meanwhile, brush baguette slices with remaining oil. Place bread on ungreased baking sheets. Bake 1-2 minutes on each side or until lightly browned. Rub toast with cut surface of garlic; discard garlic. Using a slotted spoon, top with shrimp mixture. Yield: 3 dozen.
Originally published as Shrimp & Garlic Bruschetta in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p198

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forShrimp and Garlic Bruchetta

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review