My Garlic Shrimp Bruschetta is the perfect appetizer for the holidays- it’s simple, rustic, and always a crowd-pleaser!
Holiday entertaining doesn’t have to be complicated. When I’m hosting guests during the holiday season, I like to cook dishes that taste great, feed a crowd and don’t require too much work. After all, I want to be spending quality time with family and friends, not standing over a hot stove all day.
Bruschetta is one of my go-to appetizers when I have people over. It's a classic Italian dish made with toasted bread. The bread is rubbed with garlic and drizzled with olive oil. It's typically topped with tomatoes and basil.
Bruschetta is simple, rustic, and always a crowd-pleaser. Plus, it’s endlessly customizable. I like to use seasonal ingredients to top my toasts or whatever I have on hand in my fridge.
In the summertime I like to make a classic bruschetta with fresh tomatoes and basil. For the holiday season, I prefer a heartier version.
My Garlic Shrimp Bruschetta is topped with roasted tomatoes, creamy Neufchatel cheese, vibrant pesto and garlicky shrimp. It’s a wonderful marriage of textures and flavors. And the bright colors are perfect for the holidays!
For my Garlic Shrimp Bruschetta, I use Gorton’s Garlic Butter Shrimp Scampi. It’s so easy to make in a skillet on the stove- only about 10 minutes from start to finish. And it’s packed with plenty of flavor! Plus, seafood like fish and shrimp provide high-quality, lean protein, omega-3 fatty acids, and plenty of vitamins and minerals.
To add richness to my bruschetta, I like to spread some creamy Neufchâtel or cream cheese on my toasted bread before adding the other toppings. Neufchâtel cheese has the same tangy flavor and texture as cream cheese with about ⅓ less fat.
Then I spoon on some savory pesto. You can make fresh pesto or you can take some help from the grocery store and buy a jar of prepared pesto.
I top the bruschetta with sweet tomatoes that I cook until they just start to soften and release their juices. The tomatoes are the perfect accompaniment to the garlicky shrimp that I place on top.
A final sprinkling of toasted pine nuts and chopped basil add bright color and a delightful crunch. Happy Holidays!
Garlic Shrimp Bruschetta
- 1 tablespoon olive oil
- 1 ½ cups grape or cherry tomatoes halved
- Kosher salt and black pepper
- 1 package (10.5 oz) Gorton’s Garlic Butter Shrimp Scampi
- 4 tablespoons Neufchatel or cream cheese
- 12 slices baguette toasted
- 4 tablespoons pesto store bought or homemade
- 2 tablespoons pine nuts toasted
- Optional garnish: chopped fresh basil
- Heat a large skillet over medium heat and add the oil. Add the tomatoes and season them with a pinch of salt and pepper. Cook, stirring occasionally, until the tomatoes soften and start to burst, 6-8 minutes. Transfer the tomatoes to a plate and wipe the skillet clean.
- Cook the Gorton’s Garlic Butter Shrimp Scampi in the skillet according to package directions. Remove from heat.
- To assemble the bruschetta, spread about a teaspoon of Neufchatel cheese on each slice of toasted bread and spoon a teaspoon pesto on top. Top with a few tomatoes and 1 or 2 shrimp. Garnish with toasted pine nuts and fresh basil. Serve immediately.