Seafood Bruschetta

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  • Level: Intermediate
  • Total: 1 hr 2 min
  • Prep: 25 min
  • Inactive: 30 min
  • Cook: 7 min
  • Yield: 6 servings
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Olive oil, as needed

2 garlic cloves, minced

12 large shrimp, peeled, deveined and diced

6 bay scallops, rinsed and quartered

2 calamari, cleaned and cut into rings

4 ripe tomatoes, seeded and diced

1 red onion, finely chopped

1 Hass avocado, diced

1/2 cup chopped fresh basil leaves

Kosher salt and freshly ground black pepper

1 loaf crusty country bread, sliced 1-inch thick


  1. Preheat broiler or outdoor grill.
  2. In a medium skillet over medium-high heat, add olive oil, garlic and seafood. Cook, stirring occasionally, until shrimp are completely pink and the calamari and scallops are opaque, about 3 to 5 minutes. Remove from heat, and let cool to room temperature.
  3. In a medium bowl combine diced tomatoes, onion, avocado, and basil. Season with salt and pepper, and stir with a wooden spoon to combine all the ingredients. Add cooled seafood and a splash of olive oil, stirring to incorporate.
  4. Toast the bread under the broiler or on the grill. Top each piece with a large mound of the seafood and tomato salad.