Ingredients:

  • 1 large French Baguette (approx. 250g), sliced into 1/2 inch rounds
  • 1/2 cup (115g) Unsalted butter, melted
  • 2 tbsp (30ml) Extra virgin olive oil
  • 1 tsp (2g) Dried oregano
  • 1/2 tsp (1g) Smoked paprika
  • 1/2 tsp Sea salt
  • 1 lb (454g) Large shrimp (21-25 count), peeled, deveined, and tails removed
  • 4 cloves Garlic, smashed and minced
  • 1/4 cup (10g) Fresh Italian parsley, finely chopped
  • 1 tbsp (15ml) Fresh lemon juice
  • 1/2 tsp Red pepper flakes
  • 120g Garlic-and-herb goat cheese, room temperature

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a small bowl, whisk together the melted unsalted butter, extra virgin olive oil, dried oregano, smoked paprika, and sea salt.
  3. Arrange baguette slices on the prepared tray and use a pastry brush to coat both sides of the bread with the herb-butter mixture.
  4. Bake the crostini for 8–10 minutes, flipping halfway through, until the edges are deep mahogany and the surface is shattered-glass crisp.
  5. Pat the shrimp completely dry with paper towels to ensure a proper sear. Heat a skillet over medium-high heat with a splash of oil.
  6. Add shrimp in a single layer and sear for 1-2 minutes per side until pink and opaque. Add the minced garlic and lemon juice in the last 30 seconds of cooking.
  7. Spread a layer of garlic-and-herb goat cheese onto each warm crostini.
  8. Top each crostini with one seared shrimp and garnish with fresh parsley and red pepper flakes.