Recently I found myself in a bind. A first-world bind, but a bind nonetheless. It was about 5:30 and we were due at at cocktail party at 7, and I’d committed to bringing an appetizer. REALLY not wanting to run out to the store for any ingredients, I scoured the pantry, the fridge and the freezer to see what I could put together. Goat cheese and cream cheese in the fridge, shrimp and a take-and-bake baguette in the freezer, parsley and tomatoes in the garden. Crostini, then. These were so easy, pretty and super tasty as well. I tend to ‘cut’ the goat cheese with cream cheese when making a dish for a crowd, because some people find goat cheese too strong. Play with the cheese ratio as you see fit.
Shrimp & Goat Cheese Crostini
1 baguette, sliced on the bias
4 oz. cream cheese
4 oz. goat cheese
2 clove of garlic, minced
1 tbsp chopped chives
1/2 tsp freshly ground black pepper
1/4 tsp kosher salt
16 shrimp (basically, as many baguette slices that you have)
2 tsp olive oil (use a good quality oil, I personally think the Colavita brand is the best value for the money)
parsley for garnish
cherry tomatoes for garnish
Set cream cheese and goat cheese out to soften. Peel and devein shrimp. In a skillet, heat 2 teaspoons of olive oil and 1 clove of minced garlic, until fragrant. Put shrimp in skillet and salute till cooked through. Set aside.
Mix cream cheese, goat cheese, ground pepper, chives, and remaining clove of garlic until smooth.
Brush crostini toasts with olive oil and put in oven under low broil. Watch carefully and remove when lightly toasted.
Allow toasts to cool slightly. Spread with cheese mixture. Top with shrimp, cherry tomato and parsley leaf. Arrange on platter and serve. Cheers!