|"Steak?...Did someone say steak?"|
Another puppy hour sighting!
Well we survived our first week of school (barely). Friday came upon us and I wanted to do crostini night on the patio. These were both new recipes (one I found and the other I just made up)...both were amazing and will definitely see another appearance of them soon with our upcoming guests. They went together very easy, both had incredible flavors and were the perfect end to a very long and much anticipated week.
|Lemon-Rosemary Shrimp Crostini (Surf)|
Lemon-Rosemary Shrimp Crostinis
Courtesy of The Nibble
Non-stick cooking spray
1 pound large shrimp, peeled and deveined
1/4 cup olive oil
1 lemon, juiced and zested
2 Tbl. fresh rosemary (1 Tbl optional for garnish), finely chopped
2 garlic cloves, minced
salt and pepper to taste
1 package (8 ounces) cream cheese, softened
1/2 cup feta cheese, crumbled
1/4 cup pine nuts, toasted and finely chopped
1/4 cup sun-dried tomatoes (packed in oil), finely chopped
1 long baguette, cut into 24 thin slices
Spray grill grate of either a gas grill or charcoal grill with non-stick cooking spray. Heat grill to medium-high heat.
Place shrimp in resealable plastic bag. In a small bowl, whisk together olive oil, lemon juice and zest, 1 tablespoon rosemary and garlic. Add salt and pepper to taste. Pour half of mixture over shrimp and gently toss to coat shrimp. Set aside for 5-10 minutes.
Add to the remaining oil mixture, the cream cheese, 1/4 cup feta, pine nuts and tomato. Add salt and pepper to taste. Cover and set aside.
Spray both sides of baguette slices with non-stick cooking spray. Place on grill for 1-2 minutes per side or until lightly toasted. Set aside to cool slightly.
Drain excess liquid from shrimp and place on skewers. Grill 1-2 minutes per side or until pink and cooked through. To assemble, spread cheese mixture onto bread slices, then place about 2-3 shrimp on top. Sprinkle remaining feta and rosemary on top.
|Blue Cheese Beef Crostini (Turf)|
1/2 pound london broil or prime rib, cooked and sliced thin
1 wedge Cambozola cheese, softened
1 pint yellow grape/cherry tomatoes, sliced in half
1 avocado, sliced thin
1 baguette, cut into 24 thin slices
Heat oven to 450 degrees. Line large cookie sheet with parchment paper. Place baguette slices on sheet and brush with olive oil one side that is facing up. Bake approximately 5 minutes, until just starting to become lightly toasted.
Remove baguette slices from oven and spread Cambozola cheese over each slice. Add a small piece of sliced beef, avocado slice, then top with 2 slices of the tomato.
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