Shrimp Bruschetta with Cucumber-Chile Mignonette

  • Level: Easy
  • Total: 40 min (includes chilling time)
  • Active: 10 min
  • Yield: 12 servings
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Cucumber-Chile Mignonette:

1 cup diced Persian or English cucumber

2 tablespoons white wine vinegar

1 tablespoon chopped fresh mint

1 tablespoon chopped fresh cilantro

1 small shallot, finely diced (about 2 tablespoons)

1 small Fresno chile pepper, seeded and finely chopped

Pinch of sugar

Kosher salt

Shrimp Salad:

8 ounces cooked shrimp, chopped

12 slices baguette, toasted


  1. For the cucumber-chile mignonette: In a medium bowl, stir together the cucumber, vinegar, mint, cilantro, shallot and chile pepper, and season with a pinch of sugar and a little salt. Refrigerate until well chilled, about 30 minutes.
  2. For the shrimp salad: When ready to serve, combine the shrimp with the mignonette.  Arrange the toasted baguette slices on a serving tray and top each with the shrimp and mignonette mixture.

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