Slices of toasted baguette, laden with a delectable spread of ricotta cheese, produce an ideal light foundation for lemony garlic shrimp. Pictured with our Grapefruit–Chicken Salad Puff-Pastry Bites and Prosciutto & Goat Cheese Tea Sandwiches with Citrus Marmalade.
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
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- 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.
- Bake until just golden brown and crispy, 5 to 6 minutes, flipping halfway through baking time. Let cool completely on baking sheet.
- 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.
- 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.
- Garnish with lemon zest, if desired. Serve immediately.
