Description
Pair these Shrimp Crostini topped with seafood, tomatoes and feta, with a crisp glass of Pinot Grigio.
Ingredients
Scale
- 1 tablespoons olive oil (divided, plus more for making crostini)
- 6 ounces small fresh shrimp (cleaned and peeled)
- ¼ teaspoon kosher salt
- 1 teaspoon minced garlic (plus a clove to rub over crostini)
- ¼ cup grape tomatoes (cut into eighths or smaller)
- 1 tablespoon thinly sliced green onion
- ¼ cup crumbled feta
- Diced red bell pepper and cucumber (optional (about 2 tablespoons each, diced)
- 1½ teaspoons lemon juice
- ½ teaspoon fresh thyme (minced)
- ½ baguette (cut into 12 slices on the diagonal (about ¼-inch thick))
Instructions
- Heat ½ tablespoon of olive oil in a skillet over medium heat. Add the shrimp, lightly sprinkle with salt, and saute about 3 minutes, just until they are no longer translucent. Chill.
- To make topping, combine tomato, green onion, feta, bell pepper and cucumber if using, lemon juice, thyme and a ½ tablespoon of olive oil. Stir in cooled shrimp.
- Make crostini by brushing baguette slices with olive oil. Place in oven at 375 degrees and bake until toasted. Flip and repeat on other side. Remove from oven and rub with the garlic clove on one side.
- Place crostini on a serving plate. Divide topping over toasts. Garnish with more fresh thyme if desired.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Appetizer