Shrimp And Tomato Bruschetta

4-6 servings



  • 12 ounces Contessa (any-size) Cooked Shrimp

  • 2 tomatoes, finely chopped

  • 1/2 cup basil, thinly sliced

  • 1/4 cup extra virgin olive oil

  • Salt and pepper to taste

  • 1 loaf baguette french bread


  • Thaw and dry shrimp.

  • Chop thawed shrimp into small pieces.

  • Place chopped shrimp in a large mixing bowl and add tomatoes, basil, olive oil, salt and pepper.

  • Mix together well.

  • Next, cut baguette bread into diagonal slices roughly 1/2 inch thick and toast until lightly browned.

  • Arrange bread onto a serving dish and spoon desired amount of shrimp mixture onto each piece of bread.