Shrimp and Avocado Toast with Mutti® Cherry Tomato Salsa

by Chef Mark Strausman


Tagliatelle Bolognese

Prep Time
Cook time
Total Time
Prep time
Cook time
Total time
1 to 2


Mutti® Cherry Tomato Salsa:

  • ½ (14 oz.) can Mutti® Cherry Tomatoes (Ciliegini), including their juices (reserve 1 tablespoon for the Avocado Toast)
  • ¼ - ½ jalapeño, finely chopped
  • Juice of ½ lime
  • 1 tsp. finely chopped cilantro
  • 2 Tbsp. finely chopped red onion
  • 1 Tbsp. finely chopped scallions
  • ½ tsp. kosher salt

Avocado Toast:

  • 1 Tbsp. room temperature butter
  • Pinch of cumin
  • ½ (14 oz.) can of Mutti® Cherry Tomatoes, halved, and reserved 1 tablespoon of their juice
  • 2 steamed jumbo shrimp, chilled and cut into ½-inch pieces
  • ½ soft ripe avocado
  • Pinch of Maldon sea salt (or any flaky or coarse sea salt)
  • 2 slices dense whole grain bread with nuts and raisins
  • 1 clove garlic, peeled
  • 1 small handful sunflower sprouts (optional garnish)
  • Drizzle of extra virgin olive oil

How to prepare

  1. To make the Mutti® Cherry Tomato Salsa: chop the half can of the tomatoes. Combine with their tomato liquid and the rest of the salsa ingredients in a mixing bowl, mix well and set aside for 30 minutes to let the flavors meld.
  2. Drain the remaining Mutti® Cherry Tomatoes, reserving the liquid. Mix the butter, cumin and a tablespoon of the tomato juice in a small mixing bowl and set aside.
  3. Halve the remaining cherry tomatoes, coarsely chop the avocado, and place together in a bowl. Add the shrimp and 2 tablespoons of the tomato juice and mix together gently.
  4. Toast the bread, making sure you have color on both sides. While it’s still warm, rub each side with the clove of garlic, firmly enough that the garlic releases its aroma. Spread both slices with the butter mixture. Generously pile the avocado mixture onto each slice. Top with Mutti® Cherry Tomato salsa, decorate with sunflower sprouts, and drizzle with extra virgin olive oil. Serve any remaining Mutti® Cherry Tomato salsa on the side.

Chef Mark Strausman is the Managing Director of Freds at Barneys New York and the author of The Freds at Barneys New York Cookbook.

More recipes from Chef Strausman: Zuppa al Pomodoro Fresca | Spaghetti with Vegetable Bolognese | Mutti® Mary