Chipotle Shrimp Ciabatta Toast

Have you noticed that toast is all the rage these days?

I’m pretty sure I ate two pieces of toast for breakfast for the duration of the 80’s and 90’s.  That was back when I had a metabolism and didn’t have to watch my carbs.  It was also when Tang was my breakfast drink of choice.  You remember Tang right?  That was longer ago than I care to admit now that I think about it.

The toast of today is not your old school toast and you certainly wouldn’t eat it with Tang.  Today the more deliciousness that is piled high atop that 4 inch by 4 inch square of bread, the better.  There’s avocado toast, fig & goat cheese toast, strawberry balsamic basil toast, curried egg salad with lox toast…you get the idea.  These toasts are as pretty as they are tasty and it’s no wonder they are such a hit these days, no matter what the meal.

Of course I didn’t wanna feel left out of this food trend, so I hadta come up with my own toasty masterpiece.  I’m sure no one is surprised it involves copious amounts of cheese…and not just cheese, but Rumiano Organic Cheese.

Chipotle Shrimp Ciabatta Toast

This recipe was the Grand Prize Winner of the Rumiano Cheese Holiday Contest this year!  Rumiano is a company that knows delicious cheese so that is a real honor. 

As is the case with most of my recipe creations, I got my inspiration just browsing around the grocery store.

As usual, I was spending the majority of my paycheck at Harmons, when I saw a pack of their ciabatta rolls.  Ciabatta is a sturdy, crusty bread, an ideal choice for piling tons of deliciousness onto.  Then I saw a block of Rumiano Chipotle White Cheddar, and it was love at first sight.

When I think of festive food, shrimp always comes to mind.  People get excited about shrimp.  I’m not a huge shrimp lover myself, but this recipe was so good, I couldn’t even resist it.

I simplified this recipe by starting out with frozen, cooked shrimp.  I find that when you don’t live on the coast and access to fresh seafood is limited, the frozen variety actually tastes better because it’s packaged at it’s peak.   I buy large shrimp just because it’s easier to dice up, but any shrimp will do.

This toast also works very well with Rumiano Fontina cheese, which melts wonderfully and has luscious flavor.  The chipotle flavor in this dish comes from the chipotle chili powder and the peppers used in the mix, but if you can find a cheese with it’s own peppery bite, like this one from Rumiano picture below, that will be even better.  I tried both and they were equally delicious.

Chipotle Cheddar & Shrimp Ciabatta Toast

This toast was so yummy that I had to call two of my BFFs and ask them if I could bring them a treat so I could get it out of the house.   I think my friends are glad I have no willpower.

I’m exited to be invited back to do a cooking segment on  Good Things Utah next week and I chose this recipe to do because it really is one of the tastiest things I’ve made lately, and you know I make a lot of things!  I hope you tun in and enjoy the segment.  I’ll be sure an update this post with a picture and the link to the show afterward.

Here’s the recipe!

Chipotle Shrimp Ciabatta Toast


  • 1/4 Cup, plus two Tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • 1 pound frozen cooked shrimp, thawed & diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 teaspoon chipotle chili powder
  • 8 ounces fontina cheese, grated
  • 1/2 Cup mayonnaise
  • 2 jalapeños, minced (I used red for color but regular green ones work too)
  • 1 bunch cilantro, chopped, divided
  • 6 ciabatta rolls, split (or one loaf ciabatta bread cut into 12 squares)
  • 2 Tablespoons Parmesan Cheese, grated


  1. Preheat oven to 350 degrees.
  2. Set a skillet over medium heat and add 2 tablespoons of the olive oil, the garlic, and the shrimp. Cook just until the garlic is fragrant and the shrimp is warmed through. Add the salt, pepper, and chili powder. Stir to coat the shrimp, then remove from heat.
  3. Add the grated fontina, the mayonnaise, minced jalapeños, and half of the chopped cilantro to a mixing bowl. Stir and set aside.
  4. Place the ciabatta rolls, split side up onto a sheet pan. Brush the rolls with the remaining olive oil. Place rolls into the oven for 8 minutes to toast.
  5. Add the shrimp mixture to the cheese mixture and stir to combine. Spoon the mixture evenly onto the rolls. Bake rolls for 10 to 12 minutes, until hot and bubbly.
  6. Top the toasts with Parmesan and the remaining chopped cilantro. Serve warm.


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