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Summer Brushetta Recipe

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This recipe for Summer Brushetta, by , is from Our Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Amy Bynum


4 Tomatoes
2 Red Onion
2 Cucumbers
2 Zucchini
1 Green Bell Pepper
1 Red Bell Pepper
1 Orange or Yellow Bell Pepper
1-2 Jalapeno Peppers
1 Pkg. Salad Shrimp
1 Lemon
3/4 Cup Shredded Parmesan Cheese
2-3 Tbsp. Chopped Fresh Cilantro
2-3 Tbsp. Chopped Fresh Rosemary
2-3 Tbsp. Chopped Fresh Basil
2-3 Tbsp. Old Bay Seasoning
1 Tsp. Salt
2 Tsp. Black Pepper
2 Tsp. Garlic Powder
Sliced rounds of crusty bread toasted

Dice all vegetables and toss in extra large mixing bowl. Add in Shrimp and the juice of 1 lemon, along with a bit of zest. Then add the fresh herbs, Old Bay, salt, pepper, garlic powder and cheese. Mix well to distribute seasonings evenly. Taste the mixture and add additional seasonings to taste. Refrigerate for at least 1-2 hrs to allow the flavors to marry. Serve on slices of toasted crusty bread such as a baguette.

This recipe makes a ton so you can have extra in the frig for days!

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I personally like to leave the cheese out until I'm ready to serve it so that the cheese doesn't get soggy. We also like to make this on a weekend so we have plenty to nibble on all week while we are waiting for the grill to heat up for dinner!




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