Escape to the Southeast Tour Guide
An STS Product



›  7 Reasons You'll Have the Best Summer Ever in Martin County, Florida

›  Georgia: The Spot for Southern EVOO

›  Sipping Pecans


›  National Parks in the American Southeast

›  Santa Rosa County | Florida's Most Relaxing Place

›  Georgia

Travel Videos

Huntsville/Madison County
Southeast Travel Video
View All Travel Videos »

Travel Map

Use the map below to search for travel in the Southeast.
Southeast Map Louisiana Arkansas Mississippi Alabama Georgia Florida South Carolina North Carolina Virginia West Virginia Tennessee Kentucky
› Alabama
› Arkansas
› Florida
› Georgia
› Kentucky
› Louisiana
› Mississippi
› National Parks
› North Carolina
› South Carolina
› Tennessee
› Virginia
› West Virginia

Travel Poll

When you plan a trip, how far in advance do you book your hotel/lodging?
I book way in advance, close to a year
Several months before
Weeks before the trip
I'm a last-minute planner
› View Results



Printer-Friendly Page View page as a PDF Add to Favorites Send this page to a friend

Shrimp, Feta, Roasted Corn and Avocado Bruschetta
Category: Entrees

Servings: 60 to 70 pieces


  • 1 (16- to 18-inch) whole grain baguette, cut into 1/4-inch’’ slices
  • 1/4 cup extra virgin olive oil, divided
  • 2 ears of sweet corn, husk removed
  • 1 cup quartered grape tomatoes
  • 1/4 cup finely chopped red onion
  • 2 tablespoons fresh chopped cilantro
  • 2 tablespoons finely chopped jalapeno
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sea slat
  • 2 Haas avocados, very ripe
  • 2 pounds large Louisiana Shrimp, cooked, cooled, peeled, deveined and tails removed
  • 2/3 cup crumbled feta cheese


Preheat oven to 250 degrees. Place bread slices on a large baking pan and drizzle evenly with olive oil. Bake in the oven for about 20 to 30 minutes, or until bread slices are just crispy.

Preheat oven to Broil. Place corn on small baking sheet and broil for 30-60 seconds, or until starting to blacken. Turn the corn and return to broiler for 30 to 60 more seconds, repeating until all sides are lightly charred. Set aside to cool and then cut the kernels from the cobs.

In a medium bowl combine grape tomatoes, onion, cilantro, jalapeno, lime juice, and sea salt; stir until well combined. Cut the avocados in half, remove the pits and scoop out the flesh. Chop the avocado into small chunks. Add the avocado and corn in to the tomato mixture and gently fold until combined.

Place about 1 heaping tablespoon of corn and avocado mixture on top of each bread slice and then top with one shrimp and a sprinkle of feta cheese. Serve immediately.



Return to Recipe List »