Crostini Di Pesce Recipe
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Category: |
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Ingredients: |
Ingredients: 10 shrimp or 10 chicken tenders
½ c. dry sea scallops omit if not using seafood
½ c. firm white fish (monkfish does well) omit and add one can of artichoke hearts.
3 T. extra virgin olive oil
2 cloves of garlic
1 T. fresh rosemary
Pinch of ground dried chili
¼ cup of dry white wine
1 plum tomato peeled and chopped
Salt and Pepper to taste
Fresh chopped parsley to garnish
12 slices of a French Baguette
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Directions: |
Directions:Preheat an oven to 350º. Peel and remove all veins from the shrimp. Cut into small pieces and place. Cut firm white fish and scallops into the same size pieces and place with the shrimp. Place oil in sauté pan. Allow to get hot and add garlic. Before garlic is too brown, add the seafood. Stir around just till cooked and then add white wine and tomato, salt and pepper to taste. Let reduce and then add remaining ingredients. Let simmer just a bit to reduce a bit of the liquid. Just before the seafood finishes cooking, brush the bread with a bit of olive oil and place in the oven.
When the bread is golden brown, remove from the oven and atop with the seafood mixture. Garnish with chopped parsley. Serve immediately. |
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