Not only does this appetizer make a beautiful presentation, many steps may be made in advance of your simple celebration.  You can either serve this as an appetizer or put 3 on each plate and make it a first course.

Print

Shrimp, Avocado and Sun-Dried Tomato Crostini

Course Appetizer, first course

Cuisine American

Servings 9

Ingredients

• 1 sourdough baguette sliced into 18 pieces
• 1 ½ Tbsp olive oil
• 18 X-large raw shrimp shelled and deveined
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground pepper
• 1/8 tsp red pepper flakes
• 4 ounces low-fat cream cheese room temperature
• 1 tsp fresh dill minced
• 1 tsp red onion diced
• 1/2 ripe avocado sliced into 18 small slices
• 18 pieces sun-dried tomatoes cut into small pieces

Instructions

Baguette (can be made earlier in the day)

• Preheat oven broiler.
• Place 18 slices on baguette on a parchment-lined baking sheet.
• Put 1 Tbsp olive oil in a small bowl and brush oil over each baguette slice.
• Broil until slices turn slightly brown. This will be a quick 1 -2 minutes.

Shrimp (can be made earlier in the day)

• Heat 1/2 Tbsp olive oil in a non-stick pan over medium heat.
• Add shrimp, salt, pepper, and red pepper flakes.
• Cook shrimp until it turns pink and curls, about 4 minutes
• If you are not assembling the appetizer at this point, refrigerate the shrimp and take out about 30 minutes in advance to let it get to room temperature.

Cream Cheese Mixture

• Place cream cheese, dill and red onions in a small bowl and stir.

Assembly

• Place baguette slices on a platter. Spread the cream cheese mixture over each piece.
• Next place a shrimp, avocado slice and sun-dried tomato over the cream cheese and serve.