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Thai Shrimp Bruschetta

These are the perfect finger food. I started making them for friends and soon I had to keep the recipe handy as people continually fell in love with them. The recipe is made quicker by using our Red Pepper Thai Bruschetta. 



  • 24 ¼-inch-thick baguette slices
  • 24 large peeled and deveined shrimp, halved horizontally
  • 1 large clove garlic, chopped
  • Freshly ground black pepper to taste
  • ¼ cup olive oil
  • Sable & Rosenfeld Red Pepper Thai Bruschetta


  1. Place the bread under a grill and toast it until it is golden warm (one side only).
  2. Heat oil in a frying pan and gently sauté garlic and pepper.
  3. Add the shrimp and sauté for 2 - 3 minutes until pink.
  4. Top the bread slices with the Red Pepper Bruschetta and then 2 shrimp halves per slice.