Appetizer
35 crostini
30 minutes
15 minutes
Chef Tom Fraker
A great appetizer for any party!
1 bag baguette - sliced, about 35 pieces
Extra virgin olive oil as needed
Melissa's Organic Italian Seasoning Grinder to taste
1 pound, 26/35, raw shrimp - shelled, deveined
1 each lime - juiced to taste
Cayenne Pepper as needed
Sharp cheddar cheese - about 35 thin slices
1 jar Piquillo Peppers - 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.
