Shrimp Crostini w/ Artichoke Tapenade
Prep time:
Cook time:
Total time:
Serves: 10
- 1 (7 oz) jar roasted red peppers (drained and chopped)
- 1 (6 oz) jar marinated artichoke hearts (drained and chopped)
- ¼ cup minced fresh cilantro
- ½ cup freshly grated Parmesan cheese
- ½ cup olive oil
- ¼ cup capers (drained)
- 4 cloves garlic (chopped)
- 1½ tbsp. fresh lemon juice
- 1 lb cooked shrimp (chopped)
- 1 large baguette (cut diagonally into 10 slices)
- Combine all ingredients, except shrimp and bread, in a food processor and pulse until desired consistency is reached.
- Let tapenade sit in refrigerator for 1 to 2 hours.
- Toast the crostini, spread a layer of tapenade and stop with chopped shrimp.
- Garnish with black pepper and minced cilantro to serve.
- Optional: Warm in 350F oven for 2-3 minutes before serving, for a warm appetizer.
Recipe by Savour the Senses at http://savourthesensesblog.com/shrimp-crostini-w-artichoke-tapenade-src-post/
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