Provençal Shrimp & Saffron Crostini

This elegant crostini captures the essence of a classic French bouillabaisse in a single, perfect bite. A creamy saffron-infused mascarpone is topped with tender, herbed shrimp and finished with a spicy, garlicky rouille. The combination of delicate seafood, aromatic spice, and a crisp baguette base makes for a truly sophisticated appetizer.

Seafood

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

Method

Prepare the crostini: Brush baguette slices with olive oil and toast in a 350°F (175°C) oven for 8 minutes
minutes until golden and crisp. Set aside to cool.\n
Make 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
Prepare the rouille: In a separate small bowl, mix the mayonnaise, smoked paprika, cayenne pepper, and grated garlic until smooth.\n
Assemble 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
Finish 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.

Chef's Tip & Pairing

A crisp, dry Provençal Rosé is the perfect pairing, as its bright acidity and subtle red fruit notes will complement the delicate seafood and cut through the richness of the rouille. For a deeper flavor, lightly sauté the chopped shrimp with a pinch of smoked paprika before topping the crostini.

From the Tini Crostini Collection