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Crostini
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24
fresh or frozen large shrimp in shells (about 1 pound total)
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1
15 ounce can cannellini (white kidney) beans, rinsed and drained
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1/2
cup finely chopped yellow sweet pepper
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3
tablespoons snipped fresh chives
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2
cloves garlic, minced
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1/3
cup mascarpone cheese or cream cheese
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1/4
teaspoon salt
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ground white pepper
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Fresh chives, cut into 1/2-inch pieces
1. Prepare Crostini. Peel and devein shrimp, leaving tails intact (if desired). Rinse shrimp; pat dry with paper towels. In a large saucepan, cook shrimp in a large amount of boiling salted water for 1 to 3 minutes or until shrimp are opaque; drain. Rinse shrimp with cold water; drain again. Cover and chill until needed.
2. Meanwhile, in a food processor or blender, combine beans, sweet pepper, the snipped chives, and the garlic. Cover and process or blend for 1 to 2 minutes or until mixture reaches a creamy consistency. Add mascarpone cheese, salt, and white pepper. Cover and process or blend until well mixed.
3. Spoon about 1 rounded teaspoon of the bean mixture onto each crostini and top with a shrimp. Garnish with chive pieces. To store any remaining bean mixture, transfer to a small bowl. Cover and chill for up to 3 days. Makes 24 appetizer servings.
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1
8 ounce loaf baguette-style French bread
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olive oil
Cut French bread into 1/2-inch diagonal slices. Arrange bread slices on baking sheets. Lightly brush one side of bread slices with olive oil. Bake in a 400 degree F oven about 8 minutes or until lightly browned, turning once. Cool. To store, place in an airtight container and store at room temperature.
- Calories 64,
- Protein (gm) 4,
- Carbohydrate (gm) 8,
- Fat, total (gm) 2,
- Cholesterol (mg) 13,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sodium (mg) 125,
- Percent Daily Values are based on a 2,000 calorie diet
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