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Cherry Tomato and Roasted Red Pepper Bruschetta with Shrimp

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Active Time:  25 Minutes
Total Time:  35 Minutes
  Makes about 24
You can either assemble the bruschetta just before serving or for an easier route, present the tomato-bell pepper mixture and grilled shrimp in pretty bowls on a platter, and surround with the grilled bread, allowing guests to assemble their own bruschetta. These bruschetta are also delicious without the shrimp.
2 large red bell peppers
1 13-ounce bag cherry tomatoes, diced (about 2 cups)
1/2 cup very thinly sliced fresh basil leaves
2 teaspoons minced garlic
5 tablespoons (about) extra-virgin olive oil
balsamic vinegar (optional)
24 large uncooked shrimp, peeled, deveined
Additional extra-virgin olive oil
1 10-ounce baguette, cut diagonally into 1/3-inch-thick slices
Cherry Tomato and Roasted Red Pepper Bruschetta with Shrimp Recipe at
Char bell peppers over gas flame or in broiler until blackened on all sides, turning frequently. Transfer peppers to bowl. Cover and let stand 10 minutes. Peel, seed and cut peppers into 1/4-inch pieces. Place peppers in medium bowl. (Can be made 1 day ahead. Cover and refrigerate.)

Mix tomatoes, basil, minced garlic and 1 tablespoon olive oil into bell pepper mixture. Season generously with salt and pepper. For added tang, add a splash of balsamic vinegar, if desired. (Can be made 4 hours ahead.) Cover and refrigerate. Let stand at room temperature.

Prepare barbecue (medium-high heat). Lightly brush 24 shrimp with olive oil. Sprinkle with salt and pepper. Grill shrimp just until cooked through, about 3 minutes per side. Cut shrimp in half lengthwise. Transfer to bowl; keep warm.

Brush baguette slices with enough remaining oil to coat lightly. Sprinkle with salt and pepper. Grill bread until lightly charred, about 1 minute per side. Mound 2 tablespoons tomato-bell pepper mixture atop each baguette slice. Top with shrimp. Transfer to platter and serve immediately.

Recipe created exclusively for by Sarah Taverner.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Makes about 24
Calories: 102
Fat. Total: 5g
Fiber: 1g
Carbohydrates, Total: 11g
Sodium: 84mg
% Cal. from Fat: 44%
Cholesterol: 11mg
Protein: 3g
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