When the weather gets hot and humid, like it has been in our area lately, we go for lighter dinner options. Sometimes, that means we prepare something that is considered more of an appetizer and have it for dinner. This is along the lines of tapas, small servings of delectable food used as a shared light snack before the meal. We take that a bit further and make it the meal.
The best appetizers to have for dinner are ones that can be prepared in steps, with portions of the work being done in advance. This shrimp crostini is one that we do both as an appetizer for gatherings with friends and as a light dinner for Eric and I. (We cut the recipe down if it is just the two of us.) The goat cheese spread can be put together ahead of time and kept in the fridge until needed. Then a few minutes is all that is needed to cook the shrimp and grill the bread before serving!
Shrimp & Goat Cheese Crostini
Shrimp & Goat Cheese Crostini (adapted from betterrecipes.com) Total Time Required: 30 minutes, Prep Time: 20 minutes, Cook Time: 10 minutes, Yields: 18 crostini
Ingredients:
- 3 tablespoons olive oil, divided
- 18 shrimp, thawed, cleaned and deveined
- salt & pepper, to taste
- 8 ounces goat cheese
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon lemon juice
- 1 baguette of French bread
- 3 cloves garlic, crushed or minced
Directions:
Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the shrimp and garlic to the pan. Season the shrimp with salt and pepper and cook them for about 5 minutes, or until the shrimp are pink and opaque.
Cook the shrimp in oil with the garlic . . .
. . . until they are pink and opaque.
Combine the goat cheese, rosemary, lemon juice, and salt in a medium bowl and mix thoroughly.
Combine the goat cheese with the rosemary, lemon juice, and salt.
Heat the grill to medium heat. Slice the bread into 18 pieces, saving the rounded ends for another use. Brush each slice of bread with olive oil. Grill the bread, oiled side down, for about 1 minute, until slightly browned.
Grill the bread starting with the oiled side down.
Oil the top sides and flip the bread, grilling for an additional minute or until slightly browned. Remove the bread from the grill.
The bread is ready!
Spread the goat cheese mixture on top of each bread slice.
Spread the herbed goat cheese on the bread slices.
Add a shrimp to each piece. Serve immediately.
Top the crostini with the shrimp and serve
Lighter Summer fare is an enjoyable pleasure!~Linda
Shrimp & Goat Cheese Crostini (adapted from betterrecipes.com) Total Time Required: 30 minutes, Prep Time: 20 minutes, Cook Time: 10 minutes, Yields: 18 crostini
Ingredients:
- 3 tablespoons olive oil, divided
- 18 shrimp, thawed, cleaned and deveined
- salt & pepper, to taste
- 8 ounces goat cheese
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon lemon juice
- 1 baguette of French bread
- 3 cloves garlic, crushed or minced
Directions:
Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the shrimp and garlic to the pan. Season the shrimp with salt and pepper and cook them for about 5 minutes, or until the shrimp are pink and opaque.
Combine the goat cheese, rosemary, lemon juice, and salt in a medium bowl and mix thoroughly.
Heat the grill to medium heat. Slice the bread into 18 pieces, saving the rounded ends for another use. Brush each slice of bread with olive oil. Grill the bread, oiled side down, for about 1 minute, until slightly browned. Oil the top sides and flip the bread, grilling for an additional minute or until slightly browned. Remove the bread from the grill.
Spread the goat cheese mixture on top of each bread slice and add a shrimp to each. Serve immediately.