Provençal Shrimp & Saffron Crostini

Ingredients

• •baguette, sliced into 1/2-inch thick rounds
• •Tbsp olive oil
• •oz cooked shrimp, finely chopped
• •oz mascarpone cheese, softened
• •1/4
• •tsp saffron threads, steeped in 1 Tbsp hot water
• •clove garlic, minced
• •1/4
• •tsp dried fennel seeds
• •Salt and black pepper to taste
• •Tbsp mayonnaise (for rouille)
• •1/2
• •tsp smoked paprika (for rouille)
• •Pinch of cayenne pepper (for rouille)
• •1/2
• •clove garlic, finely grated (for rouille)
• •Fresh fennel fronds or chives, for garnish

Prep Steps

1. 1Prepare the crostini: Brush baguette slices with olive oil and toast in a 350°F (175°C) oven for 8 minutes
2. 2minutes until golden and crisp. Set aside to cool.\n
3. 3Make the saffron cream: In a small bowl, combine the softened mascarpone, steeped saffron water, minced garlic, fennel seeds, salt, and pepper. Mix until well combined and the color is uniform.\n
4. 4Prepare the rouille: In a separate small bowl, mix the mayonnaise, smoked paprika, cayenne pepper, and grated garlic until smooth.\n
5. 5Assemble the crostini: Spread a generous layer of the saffron mascarpone mixture onto each toasted crostini. Top with a small mound of the finely chopped shrimp.\n
6. 6Finish and serve: Place a small dollop of the prepared rouille on top of the shrimp and garnish with a few fresh fennel fronds or a sprinkle of chives.