If you’re looking for a light, elegant appetizer that disappears faster than you can say “shrimp, spring green, and dill crostini,” this is the recipe for you. Like any appetizer assembled individually, it’s a tad bit time consuming. However, I made the topping the evening before which left only the bread toasting and assembly to be completed the day of serving. It made things a lot easier and allows the flavors to meld together.
As indicated below, the topping recipe makes double the amount you will need for 24 individual servings. Stay tuned for some leftover ideas for the extra filling.
Shrimp, Spring Green, and Dill Crostini
Adapted from Yum Sugar
Makes 24 individual servings (topping recipe below makes double the amount you will need for this recipe)
1 16 oz. loaf French bread, cut into 1/2″ thick slices
3 tbs. olive oil
4-5 cloves roasted garlic, smashed well with a fork
Preheat oven to 400º.
Place bread slices in a single layer on a baking sheet. Brush both sides with olive oil. Bake about 10 minutes until light golden brown. Cool for 2-3 minutes and then spread with roasted garlic. Serve topped with shrimp, spring green, and dill topping (see below).
1 tbs. olive oil
2 small shallots, thinly sliced
2 cloves roasted garlic
2 lb. bag cooked and peeled tailless shrimp, defrosted and chopped into 1/2″ pieces (see note below if using uncooked shrimp)
6 Roma tomatoes, chopped
1/4 cup white wine (I used Sauvignon Blanc)
1/4 cup homemade chicken stock
3 tbs. fresh dill, chopped, plus more for garnish
1 cup packed spring greens, chopped (I used Earthbound Organic brand spring mix)
8 oz. mascarpone cheese, at room temperature
Kosher salt and freshly cracked black pepper
In a 10″ cast iron pan, heat olive oil over medium-high heat. Add the shallots and roasted garlic and cook until soft and golden brown about 3-4 minutes.
[Note: As indicated above, I used pre-cooked shrimp to save myself some time and work. If yours isn’t precooked, you can add it to the pan now and sauté 3-4 minutes until cooked through. Then, remove the pan from the pan and chop into the 1/2″ pieces.]
Add tomatoes and season with salt and pepper to taste. Cook until tomatoes soften and begin to release their juices, about 6-8 minutes.
Raise heat to high. Add wine to deglaze the pan and scrape any caramelized bits at the bottom of the pan up with a spoon. Cook for 2 minutes until almost all liquid is evaporated. Add stock and cook until most of liquid is evaporated, another 2 minutes or so. Remove from heat.
In a large bowl, combine tomato/shallot mixture, dill, spring greens, mascarpone, and chopped shrimp. Stir until well combined. Taste for seasonings and add salt and pepper as necessary.
Serve atop roasted garlic toast. Can be served immediately warm or the topping can be chilled for a few hours and served cold.