Prep 10 mins
Cook 35 mins
Easy to make recipe using vine-ripened tomatoes fresh from your garden, or purchased in the grocery store. I wanted to use the rosemary I am growing in my garden this year and found this recipe at the Crisco website. Kosher salt is good instead of table salt, and freshly ground pepper. A serrated grapefruit spoon is a handy tool to seed the tomatoes.
- 8 tomatoes, vine-ripened, seeded and chopped
- 2 cups vegetable oil or 2 cups canola oil, divided
- 1⁄2 cup fresh rosemary leaf, chopped, divided
- 2 tablespoons red wine vinegar, divided
- salt and pepper
- 16 large shrimp, peeled and veins removed
- nonstick cooking spray
- 8 slices crusty Italian bread, thick slices
- 2 garlic cloves, peeled, cut in half
- Marinate the chopped tomatoes in a bowl with 1 cup of oil, 1/4 cup rosemary leaves, 1 tablespoon red wine vinegar and salt and pepper for 30 minutes.
- In a separate bowl, marinate the shrimp in 1 cup oil, 1/4 cup rosemary leaves, 1 tablespoon red wine vinegar and salt and pepper for 30 minutes.
- Drain the shrimp (discard the marinade) and grill or broil on both sides until done.
- Preheat oven to 350 degrees Fahrenheit.
- Place Italian bread slices on a baking sheet. Spray both sides of bread with no stick cooking spray or lightly brush with oil. Rub each piece with cut garlic. Sprinkle with salt and pepper to taste.
- Bake 5 minutes or until lightly golden brown.
- Top toast with tomatoes and shrimp; garnish with rosemary.
Definitely 5 stars! This is the first time I have ever made bruschetta, and I can't believe how easy it is! I skipped the shrimp since I didn't have any and scaled the recipe down for 2 people. Thanks!