Citrus, honey shrimp Bruschetta with Pirro's Puttanesca

Prep/Cook Time: 15 minutes/20 minutes

Summer calls for shrimp! This recipe is where it's at! Glazed, citrus shrimp, crisp arugula, creamy ricotta, our delicious three olive Puttanesca, put em together and bam you got a bruschetta recipe that is guaranteed to get you feeling those Summer feels!


  • 1 Tbsp. minced garlic
  • 2 Tbsp. extra virgin olive oil
  • 1/2 loaf of ciabatta
  • 1 lb. precooked shrimp
  • 1/4 cup lemon juice
  • 1 Tbsp. honey
  • 1 jar of Pirro's Puttanesca
  • Arugula for garnish
  • 8 oz. ricotta cheese

Preheat oven at 375°

Mix 2 tbsp. olive oil and 1 tbsp. minced garlic

Cut ciabatta into 1 inch thick slices and lay slices onto a baking sheet

Brush garlic and oil mixture onto bread, making sure to leave about half of oil mixture

Place bread in the oven for 6 minutes

Pour remaining oil mixture into a heated pan

Add shrimp to the pan

Drizzle lemon juice and honey atop shrimp

Cook at low to medium heat until cooked most of the lemon juice has been reduced

In a separate pan, pour 1 jar of Pirro's Puttanesca and cook at low until heated through

Place baked bread onto a serving plate

Top each slice with approx. 1 tbsp. ricotta

Add 1 tbsp. of heated Puttanesca onto each slice

Top with 1 shrimp on each piece

Last, garnish each with a leaf of arugula


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