Equipment
Ingredients
Crostini Base
- 1 baguette, sliced 1cm thick
- 30 ml extra virgin olive oil
Shrimp Mixture
- 300 g raw shrimp, peeled, deveined, tails removed
- 15 ml extra virgin olive oil
- 2 garlic, minced
- 150 g mascarpone cheese, softened slightly
- 1 lemon, zested and juiced
- 10 g fresh parsley, finely chopped
- 3 g fine sea salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Preheat oven to 200°C/400°F. Arrange baguette slices on a baking sheet, brush lightly with olive oil, and bake for 8-10 minutes until golden and crisp. Set aside to cool.
Heat 15ml olive oil in a skillet over medium-high heat. Add minced garlic and raw shrimp. Saute for 3-4 minutes until shrimp are opaque, curled, and reach a safe internal temperature of 74°C/165°F. Remove from heat and let cool for 5 minutes.
Transfer the slightly cooled shrimp to a cutting board and roughly chop them into small, bite-sized pieces.
In a mixing bowl, fold together the mascarpone cheese, lemon zest, lemon juice, chopped parsley, salt, pepper, and the chopped shrimp. Mix gently until evenly combined.
Spoon roughly a tablespoon of the creamy shrimp mixture onto each cooled crostini base, spreading it slightly to the edges.
Arrange the assembled crostini on a serving platter. Garnish with an extra pinch of chopped parsley and a light crack of black pepper if desired. Serve immediately.
Chef's Notes
- Ensuring the raw shrimp are thoroughly patted dry before hitting the pan is crucial for achieving a good saute rather than steaming them in their own moisture.
- For a festive kick of heat that cuts through the rich mascarpone, add a pinch of crushed red pepper flakes to the skillet while the shrimp are cooking.
- If preparing ahead of a holiday party, you can make the shrimp spread up to a day in advance. Let it sit at room temperature for 15 minutes before assembling so the cheese softens slightly.
Storage
Refrigerator: 2 days — Store the shrimp spread and toasted baguette slices in separate airtight containers to maintain bread crispness.
Reheating: Refresh bare crostini in a 180C/350F oven for 3 minutes. Serve the shrimp spread chilled or allowed to come to room temperature.
