Equipment
Ingredients
Crostini Base
- 1 baguette, sliced 1cm thick
- 30 ml extra virgin olive oil
- 1 garlic, halved
Shrimp Mixture
- 250 g raw shrimp, peeled, deveined, tails removed
- 15 g unsalted butter
- 2 garlic, finely minced
- 60 g mascarpone cheese, room temperature
- 10 g fresh flat-leaf parsley, finely chopped
- 1 lemon, zested and juiced
- 3 g kosher salt
- 1 g black pepper, freshly ground
- 1 g red pepper flakes
Nutrition (per serving)
Method
Preheat your oven to 200°C/400°F. Arrange the baguette slices on a baking sheet, brush lightly with olive oil, and bake for 5 minutes until crisp and pale golden. Remove and immediately rub each warm slice with the cut side of the halved garlic clove.
Using a sharp knife, roughly chop the raw shrimp into small, pea-sized pieces (about 5mm chunks). This ensures the mixture functions as a spread rather than a topping.
Melt the butter in a large skillet over medium-high heat. Add the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant. Add the chopped shrimp, seasoning with salt and pepper. Saute for 2 to 3 minutes until the shrimp turn completely opaque pink and reach a safe internal temperature of 63°C/145°F.
Transfer the cooked shrimp and all pan juices into a mixing bowl. Let it cool for 5 minutes. Fold in the room-temperature mascarpone cheese, fresh parsley, lemon zest, and lemon juice until bound into a thick, cohesive mixture.
Generously spoon the creamy shrimp mixture onto the prepared garlic-rubbed crostini. Arrange on a platter and serve immediately.
Chef's Notes
- For the best texture, always hand-chop the shrimp. Using a food processor runs the risk of creating a gummy paste rather than an elegant, chunky spread.
- Ensure your mascarpone is at room temperature. If it is too cold, it will not blend smoothly with the pan juices, leading to a broken or lumpy emulsion.
- Rubbing raw garlic on toasted bread while it is still warm is a classic Italian technique. The heat from the bread gently cooks the garlic oils, providing massive flavor without the sharp bite of raw garlic.
- If preparing for a party, you can make the shrimp mixture a few hours ahead and keep it chilled. Spread it onto freshly toasted bread right before serving to maintain the textural contrast.
Storage
Refrigerator: 24 hours — Store shrimp mixture separately from bread rounds to prevent sogginess. Bring to room temperature before spreading.
