Food, Recipes

Bruschetta – Shrimp, Tarragon & Arugula

I have made this dish as a bruschetta topping and also served on pasta.

Equally, both are fantastic.


Key:  Must use fresh tarragon! If not available I guess dried would be worth a try.

Did you know that in Italy, arugula is known as “rocket”?

Bruschetta - Shrimp, Tarragon & Arugula

Course Appetizer, Main Course


  • 1 loaf French bread sliced thin diagonally
  • 3 teaspoons about olive oil
  • 2 small shallots thinly sliced
  • 2 cloves garlic one chopped and one left whole for bread
  • 1 lb. large shrimp peeled and deveined and cut into small pieces
  • Salt & pepper to taste
  • 6 Roma tomatoes chopped small
  • 1/4 cup white wine
  • 1/4 cup chicken stock or broth
  • 3 tablespoons fresh tarragon leaves chopped
  • 1 cup arugula chopped
  • 1/2 cup mascarpone cheese room temperature (Italian cream cheese)



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