Shrimp Pesto Parmesan Crostini Appetizer
Juicy, herby and easy to make!
Ingredients (serves 6–8):
1 lb medium shrimp (41–50 count), peeled & deveined
2 tbsp olive oil
Salt + black pepper
⅓ cup pesto
Freshly shaved parmesan
1 baguette, sliced on the diagonal
1 garlic clove, peeled (for rubbing bread)
Optional: squeeze of lemon
Directions:
1) Toast the baguette: Preheat oven to 400°F. Arrange baguette slices on a baking sheet, brush lightly with olive oil, and bake 8–10 minutes until golden. While warm, rub each slice with the peeled garlic clove.
2) Cook the shrimp: Heat olive oil in a skillet over medium heat. Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until just opaque.
3) Toss with pesto: Remove shrimp from heat and immediately toss with pesto until lightly coated.
4) Assemble: Spoon pesto shrimp onto toasted baguette slices. Finish with parmesan shavings and optional lemon squeeze.
5) Serve: Serve warm or at room temperature — perfect for holiday entertaining.
