Shrimp and Chive Crostini

I’m always looking for new appetizers and when I saw this I knew it would be one for the collection! Crostini is an Italian word for little toasts. Cannellini (kidney) beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, kidney beans’ high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia.

Makes 24 appetizer servings
recipe from Ultimate Italian magazine

24 fresh or frozen large shrimp in shells
15oz. can cannellini (white kidney) beans, rinsed and drained
1/2 cup finely chopped yellow bell pepper
3 tablespoons snipped fresh chives
2 cloves garlic, minced
1/3 cup mascarpone cheese or cream cheese
1/4 teaspoon salt
dash white pepper

Crostini
: Cut a baguette style loaf of French bread into 1/2 inch diagonal slices. Arrange bread slices on baking sheets. Lightly brush with olive oil on one side of bread. Bake 200c (400f) for about 8 minutes or until lightly browned.

Peel and devein shrimp, leaving tails intact (if desired). Rinse shrimp and pat dry with paper towels. In a large saucepan, cook shrimp in a large amount of boiling salted water for 1 to 3 minutes or until shrimp are opaque, drain. Rinse shrimp with cold water; drain again. Cover and chill until needed.

Meanwhile, in a food processor or blender, combine beans, sweet pepper, chives and the garlic. Cover and process for 1-2 minutes or until mixture reaches a creamy consistency. Add mascarpone, salt and white pepper. Cover and process until well blended. Spoon about 1 rounded teaspoon of the bean mixture onto each crostini and top with a shrimp. Garnish with chopped chives.

The Culinary Chase’s Note:
The mascarpone makes this spread nice and thick. Don’t do what I did and use ricotta instead of mascarpone! I thought I had some in the fridge so I didn’t buy any at the store. Although this was a mistake, my family didn’t seem to mind that it wasn’t as thick as it should be!

4 Comments

  1. Peter M on October 27, 2008 at 16:16

    Now that’s an appetizer that can dangerously turn into a meal.



  2. The Culinary Chase on October 28, 2008 at 01:52

    Thanks Peter! Yup, they definitely didn’t last long! Cheers!



  3. Gattina on October 29, 2008 at 08:16

    This recipe sounds absolutely delicious… but what make it more impressive is your skill to style the food, really sophisticated!



  4. The Culinary Chase on October 29, 2008 at 09:48

    Thanks Gattina! 🙂