View cart background image
0
items
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You

Cherry Tomato and Roasted Red Pepper Bruschetta with Shrimp

Source: Cooking.com
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
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.
RECIPE INGREDIENTS
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 Cooking.com
DIRECTIONS
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 Cooking.com by Sarah Taverner.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Fresh Tomato Appetizers
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
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.