Monday, December 20, 2010



Last week I taught a cooking class on Crostini at Byerly's. Everyone loved the five crostini that I demonstrated and I wanted to share one of my favorites with you and just in time to make for Christmas or New Year's. When you decorate them according to my directions they are very festive.

So go ahead and make a tray full.

Buon appetito e Buon Natle

Carmela Tursi Hobbins


4 ounces of cream cheese
1/4 cup chopped onion
1 teaspoon dried dill
1 teaspoon freshly squeezed lemon juice
3/4 cup mayonnaise
4 ounces cooked shrimp
Garlic salt to taste
1/4 cup Parmesan cheese
1 baguette
Olive oil

Chop onion in a food processor, add the shrimp and pulse 3 or 4 times. Add remaining ingredients to the bowl and process until smooth. Slice bread about 1/4 inch thick. Brush the bottom of the bread with olive oil. Spread about a tablespoon of the shrimp mixture on the bread. Decorate with pimento and parsley. At this point, if you wish to use them later you can place them on a cookie sheet and freeze. When frozen put them into plastic containers. Bake crostini at 350 degrees for about 10 to 15 minutes. MAKE 24.

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