Mushroom Olive Crostini
March 8, 2017
Method :
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.
Ingredients :
- 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
