Crostini are great for easy, elegant entertaining. We love this simple, luscious topping of Triple Crème Brie and bay shrimp. Try crab meat when it’s in season or make a really fancy “tuna melt”!
Makes 15 Crostini
4 ounces (1/2 wheel) Marin French Triple Crème Brie (or 1 4-ounce wheel of Marin French Petite Crème)
8 ounces fresh or frozen cooked bay shrimp, defrosted if frozen
¼ cup finely diced celery
¼ cup finely chopped parsley
¼ cup finely diced capers or cornichons
⅓ cup mayonnaise
2 teaspoon lemon juice
1 tablespoon lemon zest
Salt and pepper to taste
15 baguette slices, sliced ¼ inch
Smoked or regular paprika for garnish (optional)
Preheat oven to 350°F. Place the baguette slices on a rimmed baking sheet and brush with olive oil. Bake until brown and crisp, about 10 minutes. Set aside to cool.
In a medium bowl add the bay shrimp, celery, parsley, capers or cornichons, mayonnaise, lemon juice and zest. Mix until combined. Taste for saltiness and season with salt and pepper to taste.
Divide the mixture among the baguette toasts. Slice the cheese into 15 slices and top each crostini with one slice.
Preheat the broiler to low. Place the crostini under the broiler and heat very quickly just until the cheese is melted. If the Brie is mature and very soft, you can place the cheese on top of the crostini without melting.
Lightly dust the crostini with paprika if desired.
Recipe by Chef Jacquelyn Buchanan
Marin French Cheese and Laura Chenel’s Chèvre 2014