Ingredients:

  • 1 (approx. 12-inch) Ciabatta loaf or quality French Baguette
  • 1/4 cup Extra Virgin Olive Oil (for brushing)
  • 2 large cloves Garlic Cloves (for rubbing)
  • Pinch Kosher Salt
  • 1 lb Large Shrimp (or Prawns), peeled and deveined
  • 2 Tbsp Extra Virgin Olive Oil (for sautéing)
  • 3 cloves Garlic Cloves, finely minced
  • 1/4 tsp Red Pepper Flakes (Chilli Flakes)
  • 2 Tbsp Dry White Wine (optional, for deglazing)
  • 1 Tbsp Lemon Juice, freshly squeezed
  • 1 tsp Zest of 1 Lemon
  • 1 cup (diced) Roasted Red Peppers (jarred, well drained)
  • 1/4 cup Fresh Basil, finely chopped
  • 2 Tbsp Fresh Mint, finely chopped
  • Sea Salt & Black Pepper (To taste)
  • 1 tsp Balsamic Glaze (optional, for drizzling)

Instructions:

  1. Preheat oven to 375°F (190°C). Slice the ciabatta or baguette on the diagonal into 1/2-inch (1.25 cm) thick slices (approx. 12 pieces).
  2. Lay the slices on a baking sheet. Brush both sides generously with the 1/4 cup of olive oil. Season lightly with salt. Bake for 8–10 minutes, flipping halfway, until pale golden and crisp but not rock-hard.
  3. Immediately upon removing the bread from the oven, take the two whole, peeled garlic cloves and vigorously rub the surface of each warm toast piece. Set aside.
  4. Pat the peeled and deveined shrimp very dry with paper towels. Season lightly with salt and pepper.
  5. Heat the 2 Tbsp of olive oil in a large skillet over medium-high heat. Add the minced garlic and red pepper flakes. Cook for 30–60 seconds, until fragrant (do not let the garlic burn).
  6. Add the seasoned shrimp to the pan. Sauté quickly for 1–2 minutes per side until pink and opaque.
  7. If using, splash in the white wine and scrape up any flavourful bits from the bottom of the pan. Cook for 30 seconds until evaporated. Remove from heat. Stir in half of the fresh lemon juice (1/2 Tbsp).
  8. Finely dice the drained roasted red peppers. It is crucial they are diced small so they sit nicely on the bread.
  9. Transfer the cooked shrimp and any pan juices (in moderation) to a bowl. Add the diced roasted pepper, the remaining lemon juice, lemon zest, basil, and mint. Toss gently to combine. Taste and adjust seasoning.
  10. Spoon a generous helping of the shrimp mixture onto each slice of prepared bruschetta. Finish with a tiny drizzle of balsamic glaze, if desired, and a final sprinkle of sea salt. Serve immediately while the shrimp is still warm.