Roast Beef Debris Po’ Boy
This New Orleans-inspired Roast Beef Debris Po' Boy by @flychefaldenb is a flavorful mix of savory…
Get RecipeThese are the perfect “little toasts” for your next dinner party or for a special dinner with the family. Crispy and flavorful, these Creole Crostini appetizers by Kate Stuart are full of zest and spice; sure to get your taste buds fired up.
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Ingredients
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1 Baguette, Sliced
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3 Tablespoons Extra Virgin Olive Oil, Divided
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1 Pound Small Raw Shrimp, Peeled and Deveined with Tails Removed
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1 Avocado, Diced
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Zest and Juice of 1 Lemon
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6-Ounce Container Crumbled Feta Cheese
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1 Cup Grape Tomatoes, Slice into Quarters
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2 Teaspoons and 3 Tablespoons Tony’s Original Creole Seasoning
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Pickled Red Onions (See Notes Below)
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Directions
- Preheat oven to 350°F.
- Lay the baguette slices on a rimmed baking sheet. Drizzle with 1 Tablespoon olive oil, then evenly sprinkle on 2 teaspoons Tony’s Original Creole Seasoning. Place into oven and toast for 10-12 minutes. Remove and let cool.
- Bring a large pot of water to a boil. Add 3 Tablespoons Tony’s Original Creole Seasoning to the water. Carefully put the raw shrimp in the water and cook until they turn pink and look opaque. Remove the shrimp with a slotted spoon and let cool on a sheet pan or in a colander.
- In a small bowl, add the avocado, lemon zest, lemon juice and remaining olive oil. Gently mash the avocado with lemon and oil until combined. It should be slightly chunky.
- To assemble the toasts: spread a heaping teaspoon of avocado on bread, next add 2-3 shrimp (depending on size), a few pieces of tomato, crumbled feta, and top with pickled red onion.
NOTES:
To make the pickled red onions, place half of a thinly sliced red onion in a bowl. Add 1 cup apple cider vinegar and 3 tablespoons sugar. Let sit for 20 minutes, occasionally giving it a stir. Remove onions and drain well before use.
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