Shrimp Crostini Appetizer
with red bell pepper, Dijon mustard, Parmesan cheese, Tabasco Sauce


Shrimp crostini appetizer ... toasted baguette slices topped with shrimp, red bell pepper, Dijon mustard, Parmesan cheese, Tabasco Sauce, parsley, chives and lime juice. See more of my easy gourmet appetizers

Shrimp Crostini Appetizer
recipe and photograph created by
Peggy Bucholz for

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Prep Time: 30 min   Total Time: 30 min   Yield: 1 cup topping, approx


1 Baguette, sliced diagonally 1/4-inch thick, 25 to 30 slices, approx
Extra Virgin Olive Oil for bread slices
1 garlic clove cut in half
1 small red or green bell pepper, small dice
1 tablespoon mayonnaise
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1/4 teaspoon fresh lime juice
1-1/2 teaspoons Dijon mustard
1 teaspoon Parmigiano-Reggiano cheese, finely grated
4 drops Tabasco Sauce, plus more if desired
6 ounces salad shrimp, coarsely chopped, (reserve a few whole pieces for garnish, if shrimp are too large slice in half horizontally)
Salt and pepper, to taste
parsley leaves or snipped chives for garnish


Preheat oven to 350 degrees F.

Lightly brush one side of bread slices with oil. Arrange on a baking sheet, toast in oven 10 to 15 minutes. Remove from oven and rub each slice with the cut side of a halved garlic clove and set them aside to make the topping.

In a small bowl combine bell pepper, mayonnaise, parsley, chives, lime juice, Dijon mustard, Parmesan cheese, Tabasco sauce and salad shrimp (you could also use crab or a combination of both). Add salt and pepper to the mixture according to taste.

Spoon shrimp mixture on to bread slices, garnish with the reserved whole shrimp, parsley leaves and serve.

wine bottle Wine recommendation: Pinot Gris; Chardonnay

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