This post is an ode to one of my favorite things, bruschetta, and also one of my favorite meals, “appetizer dinner.” When my husband and I eat at restaurants, we generally order several appetizers or small plates instead of entrees. Not only do you get to taste more things that way, but we’ve found that that at a lot of restaurants, the best things on the menu are in the appetizer section.
I also like to make these appetizer meals at home, and they often include some type of bruschetta. What’s not good when it’s served with crunchy baguette slices? The answer is nothing. Everything is good on top of toasted baguette. Even snacks that I invented based on a movie I didn’t like.
This shrimp bruschetta is kind of like a greek salad mixed up with shrimp scampi, served on toast. I love how it hits many flavors at the same time – it’s nice and salty from the olives and capers, and it’s spicy from the red pepper flakes. It’s sort of sweet from the tomatoes, and it’s acidic from the lemon juice and wine. It has a bit of creaminess from the feta, and there’s a nice touch of herbiness from the parsley and mint. It comes together in less than 20 minutes, and it’s perfect as part of a light dinner. It’s also a great party bite.