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Shrimp and Avocado Bruchetta with Balsamic Glaze
4.63 from 8 votes

Shrimp Avocado Bruschetta with Balsamic Glaze

Learn how to make this modern Shrimp Avocado Bruschetta recipe with a Balsamic Glaze.
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Servings: 24 servings
Calories: 105kcal


  • 8 firm Roma tomatoes seeded and diced
  • ½ pound cooked shrimp peeled and sliced horizontally or into small chunks
  • 3 green onions chopped
  • 8 ounces baby mozzarella cheese balls halved or quartered
  • 15 oz artichoke hearts one 15 oz can, liquid drained and chopped
  • 2 cloves garlic minced
  • salt + pepper to taste
  • 1 lemon juiced
  • 2 tablespoon good quality basil pesto
  • 2 tablespoon grated parmesan more if desired
  • 1 avocado
  • Balsamic glaze for serving
  • 1 French Baguette sliced and toasted
  • Olive oil


  • In a large bowl combine the seeded and diced tomatoes, chopped shrimp, green onion, quartered mozzarella balls, and chopped artichoke hearts.
  • In a smaller bowl whisk together the minced garlic, salt and pepper, lemon juice, pesto and grated parmesan cheese.
  • Carefully stir together the shrimp and tomato mixture with the pesto mixture. Cover and place in the refrigerator while toasting baguette slices.
  • Preheat oven to 375 degrees F. Slice baguette into 1/4 inch thick pieces and lay them in an even layer on a baking sheet or baking stone. Using a pastry brush, brush a small amount of olive oil on each side of each piece of bread. Bake for approximately 8-10 minutes, or until lightly golden. Remove from oven and transfer to a platter for serving.
  • When ready to serve, peel and chop the avocado into small cubes and add to shrimp mixture. Carefully spoon a small spoonful onto the top of each piece of toasted baguette and drizzle with balsamic glaze (if desired).


Recipe inspired by The Mediterranean Dish


Calories: 105kcal | Carbohydrates: 8g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 231mg | Potassium: 112mg | Fiber: 1g | Sugar: 0g | Vitamin A: 405IU | Vitamin C: 8.6mg | Calcium: 70mg | Iron: 0.8mg
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