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[b]Makes 24 appetizer servings[/b] recipe from Ultimate Italian magazine [b]Crostini:[/b] Cut a baguette style loaf of French bread into 1/2 inch diagonal slices. Arrange bread slices on baking sheets. Lightly brush with olive oil on one side of bread. Bake 200c (400f) for about 8 minutes or until lightly browned. Peel and devein shrimp, leaving tails intact (if desired). Rinse shrimp and pat dry with paper towels. In a large saucepan, cook shrimp in a large amount of boiling salted water for 1 to 3 minutes or until shrimp are opaque, drain. Rinse shrimp with cold water; drain again. Cover and chill until needed. Meanwhile, in a food processor or blender, combine beans, sweet pepper, chives and the garlic. Cover and process for 1-2 minutes or until mixture reaches a creamy consistency. Add mascarpone, salt and white pepper. Cover and process until well blended. Spoon about 1 rounded teaspoon of the bean mixture onto each crostini and top with a shrimp. Garnish with chopped chives. The Culinary Chase's Note: The mascarpone makes this spread nice and thick. Don't do what I did and use ricotta instead of mascarpone! I thought I had some in the fridge so I didn't buy any at the store. Although this was a mistake, my family didn't seem to mind that it wasn't as thick as it should be!:D[b][/b]