Lemon, Ricotta & Shrimp Crostini
 
Makes approximately 15
Ingredients
  • 1 (¾-pound) thin baguette
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1½ teaspoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white wine
  • ½ pound medium raw shrimp, peeled, tails removed, and sliced lengthwise
  • 1 tablespoon chopped fresh flat-leaf parsley
  • ¾ cup whole-milk ricotta cheese
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • Garnish: fresh lemon zest
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. Using a serrated bread knife in a gentle sawing motion, slice baguette into ½-inch-thick slices. Brush both sides of bread slices with olive oil, and place on prepared baking sheet.
  3. Bake until just golden brown and crispy, 5 to 6 minutes, flipping halfway through baking time. Let cool completely on baking sheet.
  4. In a medium skillet, melt butter over medium heat. Add garlic, lemon zest, lemon juice, and wine to skillet. Let simmer until garlic is golden and fragrant, 5 to 7 minutes. Add shrimp, and cook until pink and curled, 3 to 4 minutes, stirring occasionally. Stir in chopped parsley. Remove from heat.
  5. In a small bowl, whisk together ricotta, salt, and pepper. Spoon ricotta mixture into a piping bag and cut a ¼-inch opening in tip. Pipe ricotta onto crostini as desired. Top with shrimp.
  6. Garnish with lemon zest, if desired. Serve immediately.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lemon-ricotta-shrimp-crostini/