Shrimp, Preserved Lemon & Olive Canapés
Serves: 24
 
Ingredients
  • 24 (1⁄4-inch-thick) slices baguette
  • 12 cooked peeled and deveined shrimp, split in half lengthwise
  • 1⁄4 cup quartered Castelvetrano olives
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced preserved lemon rind
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon finely chopped fresh parsley
  • 1⁄4 teaspoon kosher salt
  • 1⁄8 teaspoon crushed red pepper
  • Garnish: extra-virgin olive oil
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. Arrange baguette slices in an even layer on prepared baking sheet.
  3. Bake until lightly crisp and golden brown, 5 to 10 minutes. Let cool.
  4. In a medium bowl, stir together shrimp, olives, lemon juice, preserved lemon rind, oil, parsley, salt, and pepper. Divide among toasted baguette slices.
  5. Garnish with a drizzle of olive oil, if desired. Serve immediately.
Notes
Make-Ahead Tip: Baguette slices can be toasted several hours in advance, cooled completely, and stored in an airtight container until needed. Shrimp mixture can be prepared several hours in advance, covered, and refrigerated until needed. Assemble canapés just before serving so baguette slices don’t become soggy.
Recipe by TeaTime Magazine at https://teatimemagazine.com/shrimp-preserved-lemon-olive-canapes/