Creamy langostino salad bruschetta
Creamy langostino salad on toasted crostini for a delicious and simple appetizer.
Servings: 1 dozen
Calories: 134kcal
Ingredients
- 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
Instructions
- 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.
Notes
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)
Nutrition
Serving: 3pieces | Calories: 134kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 168mg | Fiber: 2g | Sugar: 2g