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

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Servings 10

Ingredients

  

• 1 7 oz jar roasted red peppers (drained and chopped)
• 1 6 oz jar marinated artichoke hearts (drained and chopped)
• 1/4 cup minced fresh cilantro
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup olive oil
• 1/4 cup capers drained
• 4 cloves garlic chopped
• 1 1/2 tbsp. fresh lemon juice
• 1 lb cooked shrimp chopped
• 1 large baguette cut diagonally into 10 slices

Instructions

 

• 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.

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