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Shrimp and Garlic Bruchetta

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
  • Total Time
    Prep: 30 min. Bake: 30 min.
  • Makes
    3 dozen


  • 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


  • 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.
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