Pesto Garlic Shrimp Bruschetta
I love finger food and little snacks. These Pesto and Garlic Shrimp Bruschetta are fairly easy to make and very flavorful. This recipe makes a decently large batch of bruschetta bites however they do not keep well. The oils from the pesto, sun dried tomatoes and shrimp make the bread oily and soggy pretty quickly. I would suggest if you aren't ready to eat immediately keep the ingredients separate until ready to eat to keep the bread fresh and crunchy.
I used pre cooked frozen shrimp instead of raw because that's just what I had on hand and I'm all about using what ingredients you have. Instead of cooking the shrimp when it's in the pan I allowed it to simmer and gain a little color and flavor.
These tasty little snacks would be great for something like a super bowl party, New Years eve party, Mothers Day brunch, girls night or a bridal shower serving finger foods.
Garlicky shrimp on pesto and sun dried tomatoes sprinkled with feta cheese and topped with basil.
- 8 oz 51/60 Shrimp
- Olive oil
- 2 tbsp butter
- 2 tbsp minced garlic
- 1 sourdough baguette
- 10 tsp pesto
- 1/3 cup sun dried tomatoes in oil
- feta cheese crumbles
- 20 basil leaves (either small leaves or slivered larger leaves)
- capers
- balsamic glaze
Heat pan with oil and butter to melt butter. Add garlic and cook for 1 minute
Add thawed shrimp and cook through. Remove shrimp from pan and drain on a towel
Slice bread into 1/4 - 1/2 inch slices. Place slices onto baking sheet and bake or broil until golden brown
Once bread is cool enough to touch - generously coat each slice with about 1 tsp of pesto sauce
Top with a couple sun-dried tomatoes, 2 shrimp, a sprinkle of feta cheese and basil leaves or basil leaf pieces