Description
A fresh and vibrant shrimp bruschetta, perfect as an appetizer or snack.
Ingredients
Scale
- 5–6 firm Roma tomatoes, diced
- 1/2 lb shrimp, peeled and cooked
- 2 green onions, chopped
- 1 ripe avocado, peeled and diced
- 1 garlic clove, minced
- 8 oz baby mozzarella cheese balls, halved
- to taste salt and pepper
- 1/2 lemon, juice of
- to taste olive oil
- 3 tbsp good quality basil pesto
- 3 tbsp grated Parmesan, more if you like
- 1 French baguette, sliced and toasted
Instructions
- Place the diced tomatoes in a colander for 10 mins to drain its juices. Meanwhile, prepare the remaining ingredients.
- Slice the shrimp horizontally through the middle.
- In a large bowl, combine the tomatoes, shrimp, green onions, avocado, garlic, and mozzarella. Season with salt and pepper.
- Add the lemon juice, 2 tbsp olive oil, basil pesto, and Parmesan. Toss gently to combine.
- Transfer the shrimp bruschetta into a serving bowl. Cover and refrigerate for 1 hr.
- When ready to serve, toss the bruschetta gently to freshen. Toast the bread slices and serve next to it. Enjoy!
Notes
- This dish is best served fresh but can be prepared in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg