Creamy langostino salad, ripe tomatoes, and avocado top toasted crostini for an easy, elegant appetizer. Langostino bruschetta is perfect for special occasions like Valentine’s Day, but it is quick and simple enough for any night.
To make it easier for seafood lovers to find all of my langostino recipes, I’ve put them in one place for your perusal.
It’s quick, easy and always a hit. Everyone loves tasty toppings piled on slices of crunchy, toasted baguette.
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Back when I worked in fine dining restaurants, we made various seafood amuse bouche for Valentine’s Day. Everyone loved them, including the kitchen staff.
I wanted to make something equally delicious, but much less fussy. This easy appetizer has just a handful of ingredients and takes hardly any time at all to make.
Ingredients for langostino salad
Keep this langostino salad simple with just a few ingredients. By keeping it simple, the flavor of the langostinos really shines through.
- Crostini – Thinly sliced baguette, drizzled with olive oil and sea salt, then toasted in the oven.
- Tomatoes – I like Campari tomatoes for this, they are they perfect size for the bread and they have a great flavor.
- Chives – Use fresh or dried.
- Mayonnaise – You can swap for full-fat Greek yogurt, if you don’t like mayo.
- Microgreens (optional, but nice) – Not only are they pretty, they often have a higher nutritional content than their full-grown vegetable counterparts.
- Langostinos – Sold peeled, cooked and frozen, langostino tails are super speedy to prepare.
- Lemon – Fresh lemon juice brighten the langostino salad up and cuts the fat from the mayo. I used a Meyer lemon.
- Avocado – Creamy and delicious, it goes perfectly with this bruschetta.
How to make langostino salad
First, gather your ingredients. Slice and toast the bread, then set it aside to cool.
I use my Wusthof wavy-edge slicer for both the baguette and the tomatoes. You won’t find a better serrated blade.
Next, combine the thawed langostino tails with mayo, chives, lemon juice, salt and pepper. We’re keeping it simple, but if you want to jazz it up a little more, use the filling from my langostino lobster roll recipe.
Gently mix it up until all of the langostino tails are coated with the lemony mayo mixture.
Thinly slice the tomatoes and place one slice on top of a piece of toasted baguette. Finally, put a spoonful of langostino salad on top of the tomato and top it with a few thin slices of avocado.
When choosing a baguette, try to pick a fairly thin one. Look for one that is roughly the same size as the tomatoes you are using. It makes for a better bite, and a better presentation, if they are uniform in size.
I like to top these appetizers with a little pinch of microgreens for extra color and flavor. Microgreens are seedlings of vegetables or herbs, They may seem a bit fussy, but they aren’t. They often have a slightly stronger flavor than their full grown versions as well, so keep that in mind when choosing.
You can grow your own in a couple of weeks, but they are available almost everywhere.
Another option would be to use this as a filling for a lobster roll or po’boy type of sandwich.
Valentine’s Day menu
This special appetizer is perfect for a special occasion at home, like Valentine’s Day, a birthday or an anniversary.
I have a few go-to recipes for special date nights at home. First, I like to start off with a hibiscus champagne cocktail. It’s easy and delicious, plus it’s pretty. I’d serve this langostino bruschetta with the cocktail, and mushroom and feta-stuffed phyllo.
For dinner, I’d cook something like a beef tenderloin, because it looks impressive, but it’s actually really easy.
Looking for more ways to use this tasty seafood?
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- 1 cup thawed and drained langostino tails, about 36 pieces
- 2 tbsp. mayonnaise
- 1 tbsp. chives, fresh or dried
- 1 1/2 tbsp. fresh lemon juice
- salt and pepper, to taste
- 3 tomatoes, Campari or Roma
- 1/4 baguette, sliced and toasted (see recipe)
- 1 tbsp. olive oil (for bread)
- 1/3 avocado, thinly sliced
- 1/4 cup assorted microgreens, optional but recommended
- Preheat oven to 375°F. Place sliced baguette on baking sheet, brush or spray slices with olive oil and sprinkle with 1 tsp salt. Bake for 12 – 15 minutes until lightly browned and crisp.
- Combine langostino tails, mayo, chives, lemon juice, salt and pepper in a small bowl.
- Gently mix with a spoon until langostino tails are thoroughly coated.
- Slice tomatoes and place one slice on each piece of crostini.
- Place a spoonful of langostino salad on bread, then place a few slices of avocado on top.
- Finish with a pinch of microgreens and serve.
Langostino salad can be made 1 day ahead. Store leftover salad in an airtight container for up to 2 days. (I don't keep seafood in the fridge for very long)
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Serving Size:3 pieces
Amount Per Serving: Calories: 134Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 3mgSodium: 168mgCarbohydrates: 13gFiber: 2gSugar: 2gProtein: 3g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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