How to Make Pesto Crostini Appetizer

Limoncello Shrimp Crostini

Using a butter knife, evenly spread approximately 2 tsp of garlic scape pesto on each crostini and then sprinkle with grated mozzarella.

Recipe Summary Limoncello Shrimp Crostini

Shrimp served with a limoncello sauce over toasted baguettes. I have also doubled the recipe (all but the shrimp) and poured it over pasta or white rice for dinner.

Ingredients | Pesto Crostini Appetizer

1 baguette, sliced

3 tablespoons butter

3 tablespoons olive oil

¼ teaspoon dried savory

¼ teaspoon dried basil

¼ teaspoon dried thyme

2 shallots, finely chopped

4 cloves garlic, minced

24 large shrimp, peeled and deveined

1 cup limoncello liqueur (such as Caravella®)

¼ cup fresh lemon juice

⅓ cup heavy cream

salt and ground black pepper to taste

Directions

Preheat the oven to 400 degrees F (200 degrees C). Place 24 baguette slices onto a baking sheet.

Bake in the preheated oven until toasted, 15 to 20 minutes. Remove from the oven and let cool.

Heat oil and butter in a large pan over medium-high heat. Stir in savory, basil, and thyme; cook for 1 minute. Add shallots and cook until transparent, 5 to 7 minutes. Stir in garlic and cook, being careful not to burn, about 1 minute more.

Saute shrimp in the same pan over medium to medium-high heat until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes per side. Transfer shrimp quickly to a separate dish; do not overcook.

Pour limoncello and lemon juice into the same pan and cook over medium heat until mixture is reduced by about half, 7 to 9 minutes. Add heavy cream gradually. Season with salt and pepper. Add shrimp back into the pan and heat, stirring to coat, 2 to 3 minutes.

Spoon 1 shrimp with sauce onto each baguette slice. Serve.

Info | Pesto Crostini Appetizer

prep: 15 mins cook: 35 mins total: 50 mins Servings: 24 Yield: 24 servings

TAG : Limoncello Shrimp Crostini

Appetizers and Snacks, Canapes and Crostini Recipes,