Cherry Tomato and Roasted Red Pepper Bruschetta with Shrimp

  • Active Time 25m
  • Total Time 35m

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


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. (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 reprinted by permission of Publisher. All rights reserved.

RecID 4191

nutrition information per serving

102 calories; 5g total fat; 11mg cholesterol; 84mg sodium; 11g carbohydrates; 1g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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