Toasted Crostini with Brie, Spicy Shrimp and Peach Chutney

Toasted Crostini with Brie, Spicy Shrimp and Peach Chutney

Spicy, but with a hint of sweetness, the brie in this appetizer adds a creamy mellow finish. The peach chutney gives it a final kick.


1 (8-ounce) loaf of baguette-style French bread

3/4 pound (at least 20) medium-sized shrimp, peeled and deveined

1 (4.5-ounce) round of brie cheese, cut into 20 small squares

1/3 cup peach chutney



1 tablespoon canned chipotle pepper in adobo sauce, finely minced

1 tablespoon adobo sauce (from same can of chipotle peppers)

2 tablespoons honey

1 1/2 teaspoons brown sugar



Heat oven to 425 degrees. Soak skewers in cold water for 30 minutes prior to grilling.

1) Cut French bread into 20 1 /2-inch thick slices. Place on ungreased baking sheet. Bake for about 4 minutes per side, or until crisp and light brown on both sides. Remove from oven. Set aside on a plate.

2) In a medium bowl, whisk together all ingredients for the marinade.

3) Add clean, dry shrimp to marinade and toss to coat. (You can cover and refrigerate for up to 2 hours at this stage.)

4) Remove shrimp from marinade. Arrange in a single layer on a flat baking sheet.  Bake for 3 to 4 minutes, or until shrimp is just opaque. (Don’t over cook.) Keep warm.

5)  Top each slice of crostini with a piece of brie cheese and spread with a knife. Top with 1 to 2 cooked shrimp. Place on a large baking sheet. Bake until brie has melted, about 1 to 2 minutes.  Remove from oven, dollop each crostini with peach chutney.  Arrange on a platter and serve hot. Makes about 20 appetizers.

Nutritional Analysis per appetizer: 87 Calories; 25 percent fat (2.4 grams); 1.2 grams saturated fat; 27 percent protein; 48 percent carbohydrate; 0.5 gram fiber.


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