SEAFOOD CROSTINI
Tiny Toasts. Big Ocean Energy.
If you’re looking for a way to impress your friends and clean out the seafood section of your fridge, this one’s for you. These crispy little crostini are basically edible yachts for lemony, garlicky, sea-kissed deliciousness. Think of them as a beach day for your mouth—with an Italian passport.
Whether it’s shrimp, crab, scallops, or even fancy canned tuna (yes, I said it), this dish brings all the coastal vibes. And of course, we’re finishing it with Alessi Balsamic because… balance, babe.
Ingredients
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1 baguette, sliced into 1/2-inch rounds
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2 tablespoons Alessi Extra Virgin Olive Oil
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1/2 lb cooked seafood (shrimp, crab, scallops, or a combo)
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1 garlic clove, halved (for rubbing the bread)
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1 tablespoon lemon juice
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1/4 teaspoon Alessi Sea Salt
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1/4 teaspoon Alessi Ground Black Pepper
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2 tablespoons finely chopped parsley
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1 tablespoon Alessi Balsamic Reduction (for drizzling)
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Optional: dollop of ricotta or herbed cream cheese for the base layer
Instructions
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Preheat oven to 400°F. Brush baguette slices with olive oil and toast for 6–8 minutes, until golden and crisp.
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Rub each toast with the cut side of a garlic clove while still warm. Instant flavor bomb.
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In a bowl, toss your seafood with lemon juice, salt, pepper, and parsley. Keep it zesty.
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Optional base: spread a thin layer of ricotta or herbed cream cheese on each toast.
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Spoon seafood mixture on top of each crostini.
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Drizzle with Alessi Balsamic Reduction like you mean it.
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Serve immediately, ideally with Aperol spritzes and a playlist that includes at least one Dean Martin track.
