Garlicky shrimp top a simple bruschetta topped with pesto, sun-dried tomatoes, capers, feta cheese and topped with a balsamic glaze make this a simple but elegant appetizer.
Course Appetizer
Cuisine Mediterranean
Keyword shrimp bruschetta
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 12-16 crostini
Calories 219kcal
Ingredients
8ounces51/60 raw shrimp, shell-on, fresh or defrosted
3ouncesDeLallo sun-dried tomatoes in oil, slivered (about ⅓ cup)
2ouncesDeLallo capers, drained (about 1 ½ tablespoons)
1ouncefeta cheese, crumbled
15-20small fresh basil leaves, or 4-5 large leaves, slivered
Delallo Glaze Balsamic Modena , for drizzling
Instructions
Remove the shells and tails from the shrimp and place in a bowl. Season with kosher salt and freshly ground black pepper. In a sauté pan over medium heat, add 2 tablespoons of the olive oil and 2 tablespoons butter and cook until melted. Add the garlic and cook for 1 minute until it becomes fragrant. Add the shrimp and cook slowly, flipping once, about 4 minutes or just until cooked through. Turn off the heat and let the shrimp sit in the garlic oil.
Slice the bread into ¼- to ½-inch slices. Place on a baking sheet and brush with the remaining olive oil and toast in the oven until golden brown.
Slather each slice of bread with 1 generous teaspoon of pesto sauce, then top with a sprinkle of sun-dried tomatoes, 2 garlicky shrimp with sauce, capers, feta cheese and basil leaves. Drizzle with balsamic glaze and serve.