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Shrimp And Piquillo Pepper Crostini
By Chef Tom Fraker

Shrimp And Piquillo Pepper Crostini

1 bag Baguette -- sliced; about 35 pieces
Extra Virgin Olive Oil as needed
1 pound 26/30 Raw Shrimp -- shelled; de-veined
1 each Lime -- juiced to taste
Cayenne Pepper as needed
Sharp Cheddar Cheese -- about 35 thin slices
1 jar Melissa's Pimientos Del Piquillo -- diced
2 ripe Mangos -- diced

Preheat the oven to 350ºF and prepare a hot grill. Brush the baguette slices with the olive oil, sprinkle with the Italian seasoning and place in the oven. Bake until golden brown and toasted. Season the shrimp with the lime juice and cayenne pepper and grill until completely cooked.

The shrimp should be opaque when done. Place a piece of cheese on each slice of bread and bake in the oven until melted. Remove from the oven, combine the piquillo peppers and mango and place a small amount of the mixture on each bread slice. Top with a shrimp on each and serve.

A great appetizer for any party.

Makes 35 appetizers.