This recipe is featured in our September 2017 Food + Entertaining article, Summer’s Bounty.
Shrimp and Feta BruschettaCourse: Appetizers
While the grilled baguette smothered in toppings is delectable, you could also toss the flavor-packed topping in pasta or serve it atop bigger cuts of toast for a starter or lunch entree.
2 tablespoons extra virgin olive oil for sautéing plus 2 tablespoons for dressing
1 pound medium-sized raw shrimp, peeled and deveined
2 cloves garlic, minced
1 clove garlic, cut in half
4 vine-ripened tomatoes, diced
1 teaspoon fresh thyme
1 teaspoon fresh basil, chopped
1 teaspoon fresh oregano
Juice of 1/2 lemon
1/3 cup chopped kalamata olives
2/3 cup crumbled feta
Salt and pepper throughout
1 baguette sliced into 1-inch pieces (I used Iggy’s sourdough)
- In a sauté pan, heat 2 tablespoons extra virgin olive oil on medium-high heat. Add garlic and cook until slightly golden, about thirty seconds. Next add the shrimp and cook until pink and opaque, 4 to 5 minutes. Transfer to a small bowl and let cool slightly.
- Add the chopped tomatoes, herbs, lemon juice, remaining extra virgin olive oil, kalamata olives, and feta to the shrimp bowl, toss and let meld for at least twenty minutes. Season with salt and pepper to taste. While I like the filling at room temperature, feel free to let the mixture meld in the refrigerator for a chilled version.
- While the topping is marinating, heat the grill to medium-high heat. Brush the baguette slices with remaining extra virgin olive oil. Grill the bread until slightly charred, about 2 to 3 minutes on each side. Remove the toasts from the grill and arrange on a platter. Rub both sides of the baguette slices with the halved garlic clove. Spoon the shrimp mixture generously over each baguette slice. Garnish with extra feta and serve!
- Recipe from Kara and Marni Powers, Twin Tastes