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Bruschetta with Shrimp and Avocado

Bruschetta with Shrimp and Avocado

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  • 16 fresh basil leaves
  • 1/2 cup Marzetti® Dijon Honey Mustard Dressing
  • 1 avocado, chopped
  • 1 lb. cooked shrimp, tail removed
  • 1/2 cup red onion, chopped
  • 2 Sister Schubert's® Yeast Dinner Rolls, Halved
  1. In a large bowl, mix shrimp, red onion, avocado and Marzetti® Dijon Honey Mustard Dressing.

  2. Arrange halved, toasted or grilled, Sister Schubert’s® Yeast Dinner Rolls on a large platter and spoon shrimp mixture evenly over toasts.

  3. Top each toast with two fresh basil leaves and serve.