Shrimp Crostini w/ Artichoke Tapenade- SRC Post

Today is, yet again, the reveal day for Secret Recipe Club! I have been up to my ears trying to finish up school and get everything together to graduate while also preparing for my move to Hawaii in January. Needless to say I have hardly had any time to cook or come up with new recipes of my own. Luckily, Secret Recipe Club gave me a great blog this month to browse, which led me to a new festive recipe for the holidays.

This month I had Cook With Sarah as my assigned blogger. She has so many recipes I spent forever looking through them all! I know we were supposed to do something related to the holidays for this reveal, so I found a red, green and while recipe to satisfy my salt tooth. I chose to make her Roasted Red Pepper & Artichoke Tapenade. I have made olive tapenade before, but never artichoke. I added a little extra olive oil and parmesan to the original recipe to tone down the salty overtones in the recipe. I also used a little less cilantro than called for, simply personal preference. I then decided to make crostini with the tapenade, topped with shrimp. It can be served warm or cold. Personally, I like it better warm; plus warm is good for cold days. The festive colors make this recipe great for a holiday appetizer.

Shrimp Crostini w/ Artichoke Tapenade
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 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)
Instructions
  1. Combine all ingredients, except shrimp and bread, in a food processor and pulse until desired consistency is reached.
  2. Let tapenade sit in refrigerator for 1 to 2 hours.
  3. Toast the crostini, spread a layer of tapenade and stop with chopped shrimp.
  4. Garnish with black pepper and minced cilantro to serve.
  5. Optional: Warm in 350F oven for 2-3 minutes before serving, for a warm appetizer.


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19 Responses to Shrimp Crostini w/ Artichoke Tapenade- SRC Post

  1. Great SRC pick! This looks really good!

  2. Miz Helen says:

    What a beautiful presentation for your Shrimp Crostini with Artichoke Tapenade, just in time for holiday entertaining. It is fun cooking with you at the SRC, have a great day!
    Miz Helen

  3. Oooh, what a fantastic idea! I love the artichoke/shrimp combo so I know I would dig this!

  4. Joanne says:

    I love crostini. So simple yet so delicious, and I LOVE the flavors in here!

  5. Betsy says:

    I’ve been looking for an appetizer to make for a holiday party I’m going to this week and this is perfect! Thank you! We just (reluctantly) got back from Hawaii. Have a great trip!

  6. sara says:

    I’m so glad you enjoyed this! I loved using this as a sandwich spread when I made it, and your idea is perfect! I will have to try this! SRC is so fun because other people can oftentimes improve on an already great recipe!

  7. Kristen says:

    Those sounds wonderful, especially when so many people are posting sugary sweets. The shrimp crostini looks to die for.

  8. Karen says:

    Love crostini – you can do so much. Great idea with the shrimp!

  9. patsy says:

    I’m always looking for new appetizers and this one looks perfect for the holidays! yum!

  10. Trisha says:

    I love anything shrimp and this looks fabulous. Will try it out soon!

  11. Alli says:

    I never make tapenade but then it is spread on a crostini or panini and I am remind how much delicious flavor they add. This looks like a perfect holiday appetizer.

  12. Tiffany says:

    I absolutely LOVE this recipe!!! Artichoke tapenade is amazing and it’s perfect to serve guests this holiday season!

  13. Kiri W. says:

    WOW! These have *everything* I love – crispy bread, shrimp, capers *and* artichoke hearts! So on my to do list :) Great recipe, and great post!

  14. Pinning this on Pintrest! Love!

  15. Great pick! The combination of tapenade and shrimp sounds fabulous, and so perfect for holiday party season… I bet these would be the first thing to disappear from the table at a party.

  16. Corina says:

    I love the sound of that tapenade. These would definitely make great Christmas party snacks too.

  17. Liz says:

    Amazing SRC post…I could eat this for my dinner!!!! YUM.

  18. Pingback: Shrimp Crostini w/ Artichoke Tapenade: Savour the Senses | The Secret Recipe Club

  19. endy says:

    this looks great! oh im so hungry now!

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