Heidi's Recipe

Crostini recipes

Category: Meat

Yields: 24

1 baguette French bread
2 oz gruyere cheese
1 Ib lg uncooked shrimp
4 T butter
1/2 c dry white wine
2 t vanilla
1/2 t basil leaves
1/4 t ground red pepper
chives, snipped
roasted red bell peppers (optional)

Cut baguette into 1/4" slices, on a diagonal.
Broil until lightly toasted.
Using a veg peeler, shave cheese into very thin slices. Set aside.
Saute shrimp in 2T butter + dash of oil med-high, 1 min per side.
Add wine, vanilla, basil, and red pepper.
Cook 2-4 min until shrimp are pink. Remove from pan.
Boil sauce 1 min more; remove pan from heat; whisk 2T butter, 1T at a time.
(butter must melt gradually to form a creamy sauce.)
Brush toasted baguette slices with warm sauce from skillet.
Top with 1-2 thin slices of cheese, 1-2 shrimp; brush with sauce.
Garnish with roasted red bell pepper and chives, if desired
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Tuna Nicoise Crostini

1/4 c pitted green olives
2 hard-boiled eggs
5 T mayo
3 oz solid white tuna in oil, drained, and broken into small pieces
2 T fresh tarragon
coarse salt pepper
crostini

Finely chop half the olives, and thinly slice remaining; set aside.
Remove yolks from eggs, and discard.
Place whites in a medium bowl.
Using a fork, mash egg whites until 1/4" pieces are formed.
Add mayo, tuna, olives, capers, and chopped tarragon; stir to combine.
Season with salt and pepper.
Top crostini with mixture; garnish with tarragon