Bruschetta with shrimps and arugula
4 servings
15 minutes
Shrimp and arugula bruschetta is an exquisite appetizer embodying the spirit of Mediterranean cuisine. Its roots trace back to Italian peasant traditions of toasting bread to prolong its freshness. In this version, aromatic rye bread serves as a base for tender shrimp infused with garlic flavor and a spicy sauce made from arugula, feta cheese, and chili pepper. The crunchy texture combines with the creaminess of cottage cheese and the crunch of toasted pine nuts, creating a harmonious balance of flavors. This appetizer is perfect for a light aperitif, festive gathering, or romantic dinner, adding a touch of elegance and freshness. Bruschetta is recommended to be served with a glass of white wine that highlights the seafood accents of the dish.
1
Toast the bread in a dry skillet or in the oven. If cooking in the oven, it will take 3-5 minutes (depending on size) at 200 degrees.
- Rye bread: 4 pieces
2
In a blender, grind arugula, 2 cloves of garlic, olive oil, Feta cheese, chili pepper, and freshly ground pepper.
- Rocket (arugula): 50 g
- Garlic: 3 cloves
- Olive oil: 3 tablespoons
- Fetaksa (soft brined cheese): 40 g
- Chili pepper: to taste
- Ground black pepper: to taste
3
We boil shrimp in a pot. Then, we heat a pan, add a little olive oil, take a clove of garlic, and toss in the boiled shrimp.
- Shrimp: 12 pieces
- Olive oil: 3 tablespoons
- Garlic: 3 cloves
4
Spread cream cheese on toasted bread, top with sauce, shrimp, and sprinkle with toasted pine nuts.
- Cream cheese (curd cheese spread): to taste
- Toasted pine nuts: 20 g