I can’t get enough of this simple, cozy shrimp-topped ciabatta recipe from Giada! The toasted bread is warm and crispy, and the creamy mascarpone with soft, tangy tomatoes adds so much flavor. And with the fresh arugula and tarragon, it’s like each bite has this perfect blend of rich and fresh tastes.

This one’s a favorite for both quick dinners and when I need an easy crowd-pleaser. Serve it with a light white wine to really bring out the flavors. Plus, you can make the topping in advance, so all that’s left is to toast the bread when you’re ready to serve. So easy!

Recipe Ingredients

• 1 loaf of ciabatta bread (1 pound), trimmed and halved horizontally
• Olive oil, for drizzling
• 1 garlic clove, halved

For the Shrimp Topping:

• 3 tbsp of olive oil
• 1 large shallot (or 2 small), thinly sliced
• 1 garlic clove, chopped
• 1 lb of extra-large peeled and deveined shrimp
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 6 plum tomatoes, chopped
• ¼ cup of dry white wine
• ¼ cup of low-sodium chicken broth
• 3 tbsp of fresh tarragon leaves, chopped
• 2 packed cups of arugula, chopped (about 2 ounces)
• ½ cup of mascarpone cheese, at room temperature (4 ounces)

How To Make Giada Toasted Ciabatta With Shrimp, Tarragon, and Arugula

1. Preheat the Oven: Set an oven rack in the center position and preheat the oven to 400°F.
2. Prepare the Bread: Arrange the ciabatta halves on a baking sheet, then drizzle each half generously with olive oil. Bake the bread until it’s light golden and toasted, about 13 to 15 minutes. Once baked, cool the bread for 2 minutes, then rub each piece with the cut side of the garlic clove for added flavor.
3. Cook Shallots and Garlic: While the bread is baking, heat 3 tbsp of olive oil in a large skillet over medium-high heat. Add the sliced shallots and chopped garlic, stirring frequently until softened, about 2 minutes.
4. Cook the Shrimp: Season the shrimp lightly with salt and pepper, then add to the skillet with the shallots and garlic. Cook the shrimp, stirring occasionally, for about 3 to 4 minutes until they turn pink and are cooked through. Remove the shrimp from the skillet and place them on a cutting board.
5. Sauté the Tomatoes: In the same skillet, add the chopped tomatoes, then season with salt and pepper. Cook over medium-high heat, stirring occasionally, until the tomatoes soften, about 4 minutes.
6. Deglaze and Reduce: Increase the heat to high, then pour in the white wine, scraping up any browned bits at the bottom of the pan with a wooden spoon. Let the wine boil for about 2 minutes, then add the chicken broth and cook until most of the liquid has evaporated, about 2 more minutes.
7. Finish the Topping: Remove the skillet from heat, then cut the shrimp into ½-inch pieces. Add the chopped shrimp, tarragon, arugula, and mascarpone to the skillet, stirring until the mixture becomes creamy and well-combined. Adjust seasoning with additional salt and pepper as needed.
8. Assemble and Serve: Spoon the creamy shrimp mixture over the toasted ciabatta halves. Sprinkle with a bit of salt and pepper, slice the bread as desired, and serve immediately.

Recipe Tips

• For added flavor, try grilling the shrimp instead of cooking it on the stovetop, which adds a hint of smokiness that pairs well with the creamy mascarpone and fresh herbs.
• Swap the tarragon with fresh basil or parsley if you prefer a milder flavor, as both herbs complement the shrimp and tomato flavors beautifully without overpowering them.
• If you like extra crunch, toast the ciabatta a second time for a crispier base, but watch it closely to avoid over-browning and drying out the bread.
• To make this recipe more filling, serve it over a bed of warm pasta or with a side of seasoned quinoa for added texture and substance.

Recipe FAQs and Variations

Check out More Giada Appetizer Recipes:

• Giada Oysters with Prosecco Mignonette
• Giada Grilled Caprese Salad
• Giada Fried Polenta