Thursday, July 21, 2016

147.8...Shrimp Crostini with Dill and Lemon

 One of the appetizers I made for my Bunco on Monday night was Shrimp Crostini with Dill and Lemon. The shrimp salad itself is so delicious….it could just be served with crackers if you don’t want to bake it on the baguette slices. Or just eat it by itself! :)

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Shrimp Crostini with Dill and Lemon (Makes 3 dozen)

Recipe from Phillis Carey 

Ingredients:

36 (1/2 inch thick) diagonal baguette slices

1-8 oz. package cream cheese, softened

1/3 cup mayonnaise

2 Tbsp Dijon mustard

1 lb. cooked shrimp, coarsely chopped

1/2 cup minced green onions

1 1/2 Tbsp chopped fresh dill

1 tsp. lemon zest

1/2 cup freshly grated Parmesan cheese

1/2 cup chopped fresh parsley

Directions:

1. With a mixer, beat cream cheese, mayonnaise and mustard to blend. Fold in shrimp, green onions, dill and lemon zest. Season with salt and pepper. (Can do up to two days ahead.)

2. Preheat oven to 400 degrees. Spread 1 Tbsp shrimp mixture on each toast and sprinkle with a bit of Parmesan cheese. Arrange in a single layer on 2 baking sheet. Bake 8 minutes or until bread is crisp and cheese is softened and top is browned. Sprinkle with parsley and serve warm. 

Printable Recipe 

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Tuesday’s lunch was an array of all my salad leftovers from Bunco. 

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I can’t decide which one is my favorite!

Tuesday was also my 13th wedding anniversary! My husband and I celebrated at dinner at The Pony Room at Rancho Valencia

 We split the Heirloom Tomato Salad (white balsamic, burrata, grilled ciabatta, herb salad, basil oil):

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Quite possibly the best tomato salad I’ve ever had. Everything about it was perfect.

I ordered Brandt Steak Frites (flat iron steak, chimichurri, watercress salad, truffle fries):

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I’ve ordered  this before and it’s fabulous. 

Dessert was another winner:

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The H&J Cookie Sundae (tahitian vanilla bean ice cream, chantilly cream, brandied cherries). Happy Anniversary to us!

Yesterday’s breakfast:

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I did my normal 2 1/2 hour camp drop off routine and came home to get ready to head to the Del Mar Racetrack with some friends. We were going to eat a later lunch and I was already starving so I had toast with peanut butter to hold me until then.

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Then it was off to the races!

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We all shared the Tempura Green Beans with Wasabi Dipping Sauce:

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These things were out of this world. We ordered a second basket.

We also shared the Mezze Plate:

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I ordered the Sea Bass special for lunch:

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Great sauce!

We shared several desserts. Mud Pie (my favorite):

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Carrot Cake:

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Apple & Berry Cobbler a la Mode:

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While we didn’t walk away winners, we should had a great time!

I was so full from all that food, I did something I rarely do…skip dinner. I’m glad I did.

Today’s breakfast: 

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Camp drop offs are done. I’m going to get some stuff done around the house, then it’s off to tennis!

Do you have a favorite appetizer recipe that you like to take to parties?

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