Shrimp and Tarragon Crostini

I love crostini.  Maybe it has something to do with my love for toast, which you can read about here if you are interested.  And even though I flirted with silver dollar pancakes shamelessly in terms of being the vehicle for holding delicious little spoonfuls of various things.  But crostini, you will still always be first in my heart, especially when you are topped with a delicious mixture of shrimp and tarragon.

Crostini is super-simple to make.  Just slice up a loaf of your favorite French bread (or Italian bread if you are the kind that likes your crostini substantial. Slice it pretty thin...as close to 1/4 inch as you can get without driving yourself crazy.  Brush them with a little olive oil and pop them on a cookie sheet and into a 400 degree oven just until they are getting golden brown - 5 to 10 minutes.  After that, the possibilities are endless, but in this case I went with a quick little mixture of cooked chopped shrimp, mayo, fresh chopped tarragn, fresh lemon juice and salt and pepper.  Once the crostini are cooled a little, just drop some of the shrimp mixture onto each one and there you go. 

Sometimes the easiest things are just the best!

Shrimp and Tarragon Crostini, adapted from Real Simple

• 24 thin slices of French bread
• 2 tablespoons olive oil
• 12 ounces chopped cooked shrimp
• 1/3 cup mayo
• 2 tablespoons chopped fresh tarragon
• 1 tablespoon lemon juice
• Salt and pepper to taste

1. Heat oven to 400.  Brush bread slices with olive oil and bake until just golden brown, 5-10 minutes.  Remove from oven and cool.

2. Combine remaining ingredients to make the shrimp mixture and top each crostini with spoonful of this.  You're done!

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