Shrimp Fennel Bruschetta
A fresh and elegant appetizer that blends crunchy baguette with juicy shrimp and crisp fennel, topped with bright lemon for a perfect balance.
Ingredients
Main Ingredients
- 1 piece baguette, sliced A day-old baguette sliced into 1/2-inch rounds gives the ideal crunch.
- 1 pound shrimp, peeled and deveined Use fresh or thawed shrimp, medium-to-large for best texture.
- 1 bulb fennel, thinly sliced Slice very thin for best texture.
- 2 tablespoons olive oil Select high-quality extra-virgin olive oil.
- 2 cloves garlic, minced Be careful not to brown the garlic to avoid bitterness.
- 1 piece lemon, juiced Fresh lemon juice is crucial for brightness.
- to taste salt and pepper Season to taste.
- for garnish fresh parsley, chopped Adds freshness to the final presentation.
Instructions
Preparation and Toasting
- Preheat your oven to 375°F (190°C).
- Slice the baguette into 1/2-inch rounds and place them on a baking sheet in a single layer.
- Toast the slices in the oven until golden brown, about 6–8 minutes.
- Watch the oven during the last two minutes for even browning.
Cooking the Shrimp and Fennel
- Heat 2 tablespoons of olive oil in a skillet over medium heat.
- Add minced garlic and sauté until just fragrant, about 30–45 seconds.
- Add shrimp to the skillet and cook until pink, about 3–4 minutes.
- Stir in the thinly sliced fennel and cook for an additional 2–3 minutes until slightly softened but still crunchy.
Finishing Touches
- Squeeze the juice of one lemon over the shrimp and fennel, then season with salt and pepper.
- Stir to combine and spoon the mixture onto each toasted baguette slice.
- Garnish with chopped fresh parsley and serve immediately.
Notes
For best texture, store leftover toppings and bread separately. Use high-quality ingredients for the best flavor.