Bruschetta with shrimp and avocado
4 servings
30 minutes
Shrimp and avocado bruschetta is an exquisite appetizer reflecting the atmosphere of Italian cuisine. The history of bruschetta dates back centuries when Italian peasants used toasted bread to preserve its freshness. In this recipe, juicy shrimp combined with sweet-sour tomatoes, aromatic garlic, and tangy vinegar create a rich flavor. The crispy baguette perfectly complements the delicate filling, while fresh herbs and avocado add a refined creamy texture. This dish is perfect for a summer dinner, a friendly gathering, or a romantic evening, infusing the meal with Mediterranean flair and the freshness of sea aromas.
1
Leave 16 whole shrimp, chop the rest finely, and place them in a bowl. Add chopped tomatoes (1 cup), ketchup, brown sugar, minced garlic, and parsley. Pour in olive oil and vinegar, season with salt and pepper. Mix well, cover with plastic wrap, and refrigerate for a while.
- Small peeled boiled shrimps: 450 g
- Tomatoes: 2 pieces
- Ketchup: 2 tablespoons
- Brown sugar: 1 tablespoon
- Garlic: 1 clove
- Chopped parsley: 1 tablespoon
- Olive oil: 2 tablespoons
- Rice vinegar: 1.5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
2
Slightly grill the pieces of bread drizzled with olive oil on both sides until golden brown.
- Olive oil: 2 tablespoons
- French baguette: 16 pieces
3
Place toasted bread on a plate, add 1 tablespoon of shrimp mixture on each piece, and top with whole shrimp, fresh herbs, cucumber or avocado slices — to taste.
- Small peeled boiled shrimps: 450 g
- French baguette: 16 pieces
- Tomatoes: 2 pieces