Mediterranean Seafood Bruschetta on Crostini – A Fresh, Flavorful Italian Snack

Allergens

Shellfish, Dairy

Ingredients

• 12 large shrimp, peeled and deveined
• 6 sea scallops, rinsed and patted dry
• 3 medium ripe tomatoes, diced
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, thinly sliced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon red pepper flakes
• Salt and black pepper, to taste
• 8 slices Italian bread, cut into 1/2
• inch thick rounds
• 3 tablespoons olive oil

Instructions

1. Preheat oven to 375°F (190°C). Arrange the bread slices on a baking sheet and brush them with 2 tablespoons of olive oil. Toast in the oven for 8 10 minutes or until golden brown, turning once halfway through. Remove from oven and set aside to cool.
2. In a medium bowl, combine tomatoes, garlic, basil, lemon juice, lemon zest, red pepper flakes, salt, and black pepper. Toss gently to mix well and let it sit for 10 minutes to allow the flavors to meld.
3. In a large non stick skillet, heat the remaining olive oil over medium heat. Add shrimp and scallops to the skillet, cooking them for 2 3 minutes per side or until cooked through and slightly golden. Remove from heat and let cool.
4. To assemble the bruschetta, top each crostini with a generous spoonful of the tomato mixture. Then, place one shrimp and one scallop on top of the tomatoes. Sprinkle Parmesan cheese over the seafood and serve immediately.

Chef’s Insight

To enhance the aroma, add a dash of balsamic glaze or drizzle with extra virgin olive oil before serving.

Notes

Serve with a crisp white wine for an authentic Italian experience.