Sweeping Her Off Her Feet With Food

Tweet

Page 1 2 3 4

Shrimp and Red Pepper Aioli Crostinis

1/2 pound small cooked shrimp (75-90 pieces per pound)
1/4 cup mayonnaise
1 clove garlic
1 heaping tablespoon finely chopped roasted red pepper
1 teaspoon lemon juice
Salt & pepper, to taste
8-10 half-inch slices of toasted French baguette
Olive oil
Parmesan
Your choice of fresh herbs: thyme, basil or oregano, chopped
Salt & pepper
Optional: black olive tapenade (recipe follows)
Optional: crème fraiche or sour cream

Quick Aioli

Combine mayonnaise, red pepper, garlic & lemon juice in a blender, food processor or mixing bowl. Blend on medium-high speed until well mixed. Add salt and pepper to taste. Chill at least 1 hour. Toss shrimp and aioli together in a medium mixing bowl until shrimp are well coated. Place back in fridge for at least a half-hour ahead of service.
Brush baguette slices with olive oil, sprinkle with parmesan and herbs (if using), salt and pepper lightly, Place in oven, turn dial to "broil," and cook until lightly browned, approximately 3-5 minutes. Remove from oven and let cool.

Tapenade

1/2 cup black salad olives
1/2 cup kalamata olives
3 anchovies
1 tablespoon capers
1 clove garlic, minced
3 tablespoons olive oil
2 tablespoons lemon

Place all ingredients except oil in processor or blender and blend until well chopped. Slowly drizzle in oil until mixture forms a paste.

Assemble Crostini

Place a tablespoon of the shrimp mixture on each toasted slice of baguette. If using tapenade, place 1/2 teaspoon on top of shrimp, and then a dollop of crème fraiche or sour cream. Sprinkle lightly with chopped fresh herbs; garnish plate and serve.

Wine - Pinot Grigio, champagne

...Continue reading>>

Suggest an article

Page 1 2 3 4