Jul 14 2026
Restaurants›Petros Restaurant›Bruschetta Trio Recipe

Bruschetta Trio Recipe

Inspired by Petros Restaurant
Time45m
Serves6

Sauteed shrimp, roasted eggplant, olive tapenade

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Ingredients

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Shrimp Bruschetta

Roasted Eggplant Bruschetta

Olive Tapenade Bruschetta

Method

Shrimp Bruschetta

  1. 1

    Sauté the Shrimp

    In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves and sauté until fragrant, about 30 seconds.

  2. 2

    Cook the Shrimp

    Add 1 pound of peeled and deveined shrimp to the skillet. Season with 1 teaspoon of salt and 1 teaspoon of black pepper. Cook for 3-4 minutes until shrimp are pink and opaque.

  3. 3

    Finish and Set Aside

    Stir in 1 tablespoon of chopped fresh parsley, and remove from heat. Set aside.

  4. 4

    Toast the Baguette

    Slice the French baguette and toast the slices until golden brown.

Roasted Eggplant Bruschetta

  1. 5

    Prepare the Eggplant

    Preheat the oven to 400°F (200°C). Toss 1 diced medium eggplant with 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of salt, and 1 teaspoon of black pepper.

  2. 6

    Roast the Eggplant

    Spread the eggplant mixture on a baking sheet and roast in the preheated oven for 25-30 minutes until tender and caramelized.

  3. 7

    Finish and Set Aside

    Remove from the oven and stir in 2 tablespoons of chopped fresh basil. Allow to cool slightly.

Olive Tapenade Bruschetta

  1. 8

    Make the Tapenade

    In a food processor, combine 1 cup of black olives, 1 cup of green olives, 2 tablespoons of capers, and 1 minced garlic clove.

  2. 9

    Blend and Add Oil

    Pulse until coarsely chopped. Add 2 tablespoons of olive oil and 1 tablespoon of fresh lemon juice. Blend until desired consistency is reached.

  3. 10

    Finish with Parsley

    Stir in 1 tablespoon of chopped fresh parsley and set aside.

  4. 11

    Toast the Baguette

    If not already done, toast the baguette slices until golden brown.

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