Creamy Shrimp Bruschetta


Preparation minutes
Cook time minutes
ServingsServes 6


  • 1 Ciabatta Bread
  • 3 tbsp. of Olive Oil
  • 3 Cloves of Garlic
  • 1 Small Onion
  • 4 ounce(s) of Philly Cream Cheese
  • 1 pound(s) of Large Shrimp, cut in large chunks
  • 1/2 cup(s) of Canned Cherry Tomatoes
  • 1/2 tsp. of Hot Red Pepper Flakes
  • 1/2 cup(s) of White Wine
  • 1 cup(s) of Fresh Baby Spinach, roughly chopped
  • 2 tbsp. of Fresh Chopped Basil
  • 2 tbsp. of Fresh Chopped Parsley
  • 1 pinch of Salt - to taste
  • 1 pinch of Pepper - to taste


    1) Preheat your grill pan to medium high heat.

    2) Slice the bread into 12 slices and drizzle with the olive oil. Grill for 2 to 3 minutes a side or until crispy and golden brown.

    3) In a medium nonstick skillet over medium heat, preheat the olive oil, and add the onions. Cook them for 2 minutes or until soft and translucent.

    4) Add the garlic and hot pepper flakes and cook for 30 seconds. Add the wine and let it reduce for about 1 minute.

    5) Add the cherry tomatoes and season with salt and pepper, cook for 5 to 7 minutes or until sauce thickens slightly.

    6) Add the cream cheese and stir to heat through about 1 minute.

    7) Add the shrimp and cook for 2 minutes.

    8) Turn the heat off and add the spinach, basil and parsley. Stir to wilt the herbs and spinach. Top the bread with this fabulous topping and enjoy!

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