SEAFOOD CRUSTINI

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

• 1 baguette, sliced into 1/2-inch rounds

• 2 tablespoons Alessi Extra Virgin Olive Oil

• 1/2 lb cooked seafood (shrimp, crab, scallops, or a combo)

• 1 garlic clove, halved (for rubbing the bread)

• 1 tablespoon lemon juice

• 1/4 teaspoon Alessi Sea Salt

• 1/4 teaspoon Alessi Ground Black Pepper

• 2 tablespoons finely chopped parsley

• 1 tablespoon Alessi Balsamic Reduction (for drizzling)

• Optional: dollop of ricotta or herbed cream cheese for the base layer

INSTRUCTIONS

1. Preheat oven to 400°F. Brush baguette slices with olive oil and toast for 6–8 minutes, until golden and crisp.

2. Rub each toast with the cut side of a garlic clove while still warm. Instant flavor bomb.

3. In a bowl, toss your seafood with lemon juice, salt, pepper, and parsley. Keep it zesty.

4. Optional base: spread a thin layer of ricotta or herbed cream cheese on each toast.

5. Spoon seafood mixture on top of each crostini.

6. Drizzle with Alessi Balsamic Reduction like you mean it.

7. Serve immediately, ideally with Aperol spritzes and a playlist that includes at least one Dean Martin track.