Appetizers

roasted tomatoes & shrimp bruschetta

Oven roasted balsamic grape tomatoes paired with pan seared shrimp served with fresh basil, mozzarella, red onions, parmesan and reduced balsamic with perfectly toasted crostinis.

This recipe comes together quickly. Roasting the tomatoes takes just 10 minutes and from there a quick sear on both sides of the shrimps and toasting the baguette is all that’s required.

We love roasted veggies and tomatoes. It brings out a depth of flavour you don’t normally get when eating things in their raw form. The quick roast is just enough to intensify the taste of the tomatoes without bursting and keeping a little bit of that freshness. The balsamic vinegar gives them a slight touch of sweetness that goes perfectly with tomatoes. The addition of the mozzarella to the tomatoes once they have been removed from the oven is to soften it a little and melt. Cutting the mozzarella in small cubes will get the pieces to melt a little quicker and better as they fall between the tomatoes.

Two cheeses are always better than one. Which is why we’ve got both mozzarella and parmesan to add difference textures and flavours to the party.

You can serve this pre-assembled or combine everything in a bowl with the toasted bread on the side as a serve yourself style dish. Don’t mind the shrimp tails in the pictures it was purely for aesthetics the recipe actually calls for removing the tails to make it easier to consume.

This recipe is super simple, extremely easy to make and has very little difficulty. We’re bringing you a different take on a classic bruschetta by roasting the tomatoes and adding sautéed shrimp to mix things up. In the steps we recommend using a cast iron skillet as it serves multiple purposes of being able to go from oven to stove top thus only requiring 1 cooking dish. If you don’t have a cast iron skillet you’ll have to use an oven safe dish for the tomatoes and a pan to cook the shrimp.

We recommend serving this as an appetizer or enjoying it as a light meal. Pair it with a simple salad with leftover ingredients from this recipe for a more wholesome dinner.

We hope you enjoy this recipe! Be sure to give us a follow on Pinterest and Intagram and tag us @thecommunalfeast and #thecommunalfeast we would love to hear from you!

roasted tomatoes & shrimp bruschetta

roasted tomatoes & shrimp bruschetta

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Quick balsamic roasted tomatoes served with seared shrimp, red onions, fresh basil, fresh mozzarella, and grated parmesan for a delicious bruschetta style crostini appetizer.

Ingredients

  • 2 cups grape or cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 2 TBS balsamic vinegar
  • salt and pepper to taste
  • 1/4 cup red onion, diced
  • 1 TBS butter
  • 1 pound raw jumbo shrimp, peeled and deveined, tails removed
  • 100g fresh mozzarella, chopped into small cubes
  • garnish with basil, fresh parmesan, and reduced balsamic
  • serve with toasted baguette

Instructions

  1. Preheat the oven to 400 degrees F.
  2. In a cast iron skillet, combine tomatoes and garlic with balsamic vinegar, season with salt and pepper and transfer skillet to the oven. Cook for 10 minutes. If you don't have a cast iron skillet an oven safe dish or baking sheet is fine. Transfer the tomatoes to a serving dish and toss with cubed mozzarella. Set aside and cover to keep warm.
  3. Using the same skillet, remove any excess cooking liquid from the tomatoes and place on the stove top setting the burner to medium heat. Add butter, red onions and shrimp to the skillet. Cook until the shrimp turns light pink searing both sides a few minutes. Once cooked add the shrimp to the cooked tomatoes, tossing to combine. Garnish with fresh basil, parmesan, salt and pepper finish with reduced balsamic. Serve with toasted baguette.

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