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Shrimp Crostini w/ Artichoke Tapenade

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.