We know that when you think about sheet pan dinner recipes, you usually don’t think about shrimp. But shrimp cooks up quickly and requires minimum preparation making it ideal for a quick weeknight meal!
Just because it’s cooked on a sheet pan and uses just one bowl and a spoon doesn’t mean it has to be boring!
Our Shrimp Bruschetta with Brie Recipe is easy and delicious– bursting with flavor! The bread and tomatoes are flavored with our Italian Bread Dip Seasoning while the shrimp are liberally sprinkled with Anacapa Deep Dive Rub and the cheese is spiced up with the sweet and hot combination of Honey and Aleppo Pepper!
Savory, fruity, rich, sweet, creamy, salty, crunchy, acidic, –this is everything you want to eat on one sheet pan!
Aleppo Pepper Flakes. Aleppo Pepper has a complex, fruity, slightly sour flavor. With 2,500 – 5,000 Scoville Heat Units, the Aleppo Pepper is a medium heat pepper with a heat that builds slowly before quickly releasing a slightly sour taste. Its sour fruity heat pairs especially well with the sweetness of honey and in this recipe provides a delightful balance to the richness of the cheese.
Learn more about Aleppo Pepper in our Story of Aleppo Pepper.
Italian Bread Dip. SpiceTopia’s Bread Dip Seasoning Blend was created to add to warm olive oil creating a savory bread dip. In this recipe, it provides all the classic Italian seasonings needed to make a delicious bruschetta – without the need for any fresh herbs! Perfect for when you don’t have fresh basil, oregano, and rosemary.
Another favorite recipe which uses Italian Bread Dip: Grilled Peppers with Burrata Cheese.
Anacapa Deep Dive Rub is one of our Ventura Spices we’ve created as a representation of the flavors of Ventura. Anacapa is one of the channel islands visible from our coastline and is known for its abundant sea life, so Eliah set out to create a blend specifically for fish. This ginger citrus blend is the result. The citrus and ginger blend beautifully with any seafood and especially shrimp!
Find all these spices and over 100 more at SpiceTopia.
Cheese. This recipe calls for a whole 6 – 8 ounce wheel of soft cheese such as brie or camembert. Both brie and camembert cheeses have a mild, buttery and creamy taste which pairs well with all the flavors of this shrimp sheet pan recipe. Don’t ignore the rind – it’s edible and adds just a bit of funky cheese flavor!
Feel free to use any soft cheese which will become soft and smooth when baked.
Bread. Use a crusty loaf of bread for this recipe. We like French or Italian bread as each slice is just one or two bites. Slice about ¾ – 1 inch thick.
Cherry Tomatoes. Cherry Tomatoes are the perfect size to top your finished burrata. And roasted cherry tomatoes are absolutely delicious! They explode with each bite adding a sweet, rich, tangy tomato flavor.
Shrimp. This recipe calls for 20/25 count shrimp (also called large shrimp). The count of shrimp simply refers to the amount of shrimp found in a pound of shrimp. You’ll want to make sure your shrimp is cleaned and peeled without their tails. Most frozen shrimp are all of the above!
Honey. At SpiceTopia, we love Blue Ridge Honey as it is a raw local honey. If you aren’t local to Ventura county, we encourage you to find a local honey you love.
Extra Virgin Olive Oil. This recipe calls for a lot of olive oil! So it is important to use a really good one! We personally love Maslina Ranch Olive Oil which is produced right here in California by a local Ventura family.
Pistachios. Pistachios may seem a strange addition to this dish, but trust us when we say it’s a good one. We first tasted the combination of pistachios and seafood in Greece and have been hooked on it since. The earthy nutty flavor of pistachios pairs well with salty sweetness of shrimp. And the crunchy texture of this nut goes well with the soft toppings of this bruschetta.
How to Make Sheet Pan Bruschetta!
At first glance, this bruschetta recipe seems pretty non-traditional. But if you look up close, all the components of a traditional bruschetta are included in this sheet pan recipe. We’ve kept the traditional aspects of the Italian recipe while streamlining the process of making it!
Instead of toasting the bread on a grill, this recipe cooks it right along with all the toppings. You may want to flip your bread halfway through cooking time – or if you are feeling lazy, don’t worry about it! We’re usually feeling lazy and skip this step! The bread turns out just as toasty – it just isn’t as golden on both sides as a flipped bread would be.
And the most important aspect of bruschetta – everyone digging in to make their own little bite of deliciousness – is still the final step of this recipe!
Enjoy this easy sheet pan recipe for your next dinner!
Sheet Pan Shrimp & Brie Bruschetta
Finally a sheet pan recipe for two – or an easy shrimp appetizer for a crowd! This shrimp bruschetta recipe takes just 10 minutes of effort to put together and another 15 minutes to bake, making it an easy weeknight dinner or a fancy appetizer for a holiday meal or dinner party.
Preheat oven to 350°F.
While the oven preheats, place whole wheel of cheese in the middle of your sheet pan.
Around the wheel of cheese, add sliced bread.
Around the sliced bread, scatter the tomatoes.
In a medium bowl, combine the honey and Aleppo pepper. If needed, heat the honey in the microwave for 10 seconds to make it pourable.
Pour the honey and pepper mixture over the cheese.
In the same bowl used for the honey, combine the olive oil and Italian Bread Dip Seasoning.
Using a brush or spoon, brush/spoon the olive oil mixture onto the bread and tomatoes.
In that same bowl, add the clean and de-veined shrimp. Add the Anacapa Deep Dive Rub to the shrimp. Stir to coat the shrimp.
Tuck the shrimp in among the bread and tomatoes.
Bake at 350°F for 12-15 minutes. You may want to flip your bread halfway through cooking time -- or if you're feeling lazy, don't worry about it!
Remove from the oven and sprinkle with pistachios.
Serve right from the sheet pan, allowing everyone to make their own bruschetta.