This spicy shrimp, fennel and radicchio bruschetta recipe has quickly become my favorite bruschetta recipe of all time. What makes this bruschetta not just good but outstanding? Freshness and spice are the keywords we’re looking for here. Fresh vegetables, herbs, artisan bread and shrimp are coupled with a subtle kick to create a perfect sensation for the palate.
Ingredients
Yields: 6 pieces
5 tablespoons extra virgin olive oil, divided
2 cloves garlic, smashed
¼ fennel, chopped
½ head radicchio, coarsely chopped
½ cup chopped sun dried tomatoes
Salt and freshly ground pepper, to taste
⅛ teaspoon dried rosemary (if you have fresh, even better, I didn’t)
⅛ teaspoon dried oregano (if you have fresh, even better, I didn’t)
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
1 tablespoon pesto (store bought or homemade)
6 slices of rustic artisan bread
10 fresh shrimp, deveined and cut in half
½ red or green chili pepper, deseeded and finely chopped
⅛ teaspoon paprika
Instructions
Preheat the oven to 400°F
Heat 2 tablespoons olive oil in a skillet over medium heat. Add garlic and cook for 2 minutes.
Add fennel and continue cooking for 15 minutes.
Add radicchio, sun dried tomatoes, salt and pepper, rosemary, oregano, basil, parsley and pesto. Cook for 10 minutes, stirring often.
Line baking sheet with parchment paper. Position the bread on the sheet, rub each piece with a clove of garlic followed by a drizzle of olive oil. Bake for 5-7 minutes until crunchy.
Heat 2 tablespoons olive oil on high heat in a separate skillet or sauté pan. After 1 minute add the shrimp, chili pepper, paprika, salt and pepper. Sauté for 3 minutes, stirring and flipping the shrimp often.
Spread out the bread on a cutting board or serving plate, distribute vegetable mixture on top followed by 3-4 pieces of shrimp on each bruschetta.
Drizzle with remaining olive oil and chili peppers that were left in the pan. Serve warm and dive in!
Recipe by Italicana Kitchen at https://italicanakitchen.com/best-bruschetta-recipe-ever/