As soon as I saw this Pepper and Shrimp Bruschetta prepared by Laila Ali and Carla Hall on The Chew, I knew I wanted to make it for ya’ll. It looked so simple, yet delicious, I had to try it out.
Okay, confession time…I have not eaten that much bruschetta in my life. I hardly ever order it in a restaurant and just haven’t come across it much otherwise. I don’t know if all bruschetta is this darn good, or not, but I absolutely loved this dish. Loved it. In fact, I would say it’s my favorite dish on the blog so far. Yes, it’s that good.
Here’s how my recipe is slightly different from the one on The Chew: I used French bread instead of whole wheat, I used minced garlic instead of sliced in the shrimp pepper mixture, I also omitted cilantro. Just not a huge cilantro fan. If you like cilantro, add fresh chopped cilantro leaves at the end, just before serving. Also, I would recommend chopping the shrimp in slightly smaller pieces than you see in the pictures. The larger pieces had a tendency to jump ship (fall off the toasts).
Serve as an appetizer or even for lunch, which is what my friend Kim and I did. Thanks for helping with the recipe testing, Kim. I had a blast:)
If, dear reader, you never try another recipe on this blog, please, oh please, try this. If you are a shrimp fan, you’re gonna love it!
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