Greek Shrimp Crostini
These Greek shrimp crostini make a delicious and beautiful appetizer with a lemony feta cheese spread, roasted red peppers, juicy shrimp and fresh mint.
Ingredients
- 1 lb shrimp peeled and deveined
- 8 oz feta cheese
- ¼ cup olive oil divided
- 1 lemon zested and juiced
- 1 teaspoon crushed red pepper flakes divided
- 4 cloves garlic minced
- 10 mint leaves thinly sliced
- 1 tablespoon oregano fresh, chopped
- 2 loaves french bread
- 1 roasted red pepper thinly sliced
- 8 kalamata olives thinly sliced
Instructions
- Combine feta cheese, 2 tablespoons olive oil, half the lemon juice and zest, half the red pepper flakes, 2 cloves minced garlic, and mint in a food processor. Blend until smooth, adding more olive oil if needed. Cover and refrigerate until ready to use.
- Put shrimp in a Ziploc bag. Add remaining olive oil, lemon juice and zest, garlic, and red pepper flakes. Add oregano. Seal and refrigerate 2 hours.
- Slice french bread into ½ inch slices, cutting diagonally to get desired size. Brush with olive oil and toast lightly.
- Pour a tablespoon of olive oil into a pan over medium high heat. Once hot, add shrimp and cook until just opaque, about 2 minutes on each side. Remove from heat and set aside.
- Spread feta mixture onto each slice of toast. Top with roasted red peppers, kalamata olives, and one shrimp. Garnish with lemon zest and sliced mint if desired.
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