Mushroom Olive CrostiniMarch 8, 2017
Mix mayonnaise lemon juice and zest, garlic, anchovies, olive oil and add a cup of Parmesan.
Lice the French baguette length-wise and cut each half into eight ¾ inch pieces.
Quarter the romaine hearts into one-inch pieces.
Assemble skewers with a romaine piece, then baguette and prawns.
Brush skewers with the made dressing
Grill outside or indoors over high heat for three minutes.
Serve with additional parmesan cheese and extra dressing.
- 1 pound prawns
- 6-inch French baguette
- 2 ounces Parmesan grated
- Zest and juice of two lemons
- Two grated garlic cloves
- 3 oil packed anchovies, minced
- Olive oil 14 cup
- ½ cup mayonnaise
- 8 metal or wooden skewers
- 2 ounces romaine hearts