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Shrimp crostini with cranberry cream cheese on a serving platter

Classic Shrimp Crostini with Cranberry Cream Cheese

Elevate your appetizer game with these Classic Shrimp Crostini, featuring succulent shrimp atop a creamy cranberry cream cheese spread and crispy baguette slices. Perfect for entertaining, these bite-sized delights offer a harmonious blend of savory and sweet.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Crostini
  • 1 baguette (French or Italian style, about 12-inch long)
  • 1 tbsp olive oil
Shrimp
  • 2 lb (≈ 900 g) large shrimp – peeled, deveined, tails on
  • 2 tbsp olive oil – divided (toast & sauté)
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika optional
  • Zest of 1 lemon
  • ½ tsp sea salt, plus extra for seasoning
  • Freshly ground black pepper to taste
Cranberry Cream Cheese
  • 8 oz (225 g) cream cheese, softened
  • ½ cup fresh or frozen cranberries (if frozen, thaw first)
  • 1 tbsp honey adjust to taste
Garnish
  • 1 tbsp fresh dill or chives, finely chopped
  • toasted pistachios, micro-greens, or a thin slice of orange zest Optional garnish

Equipment

  • Baking sheet
  • Medium bowl
  • Large skillet

Method
 

For the Crostini:
  1. Preheat oven to 375°F (190°C). Slice baguette into ½-inch thick rounds. Brush both sides of the baguette slices lightly with 1 tablespoon of olive oil.
  2. Arrange slices in a single layer on a baking sheet. Bake for 8-10 minutes until golden brown and crisp. Set aside to cool.
For the Cranberry Cream Cheese:
  1. In a medium bowl, combine softened cream cheese, cranberries, and honey. Mix until well combined. Season with a pinch of salt and black pepper.
For the Shrimp:
  1. Pat shrimp dry with a paper towel. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat.
  2. Add minced garlic and sauté for 30 seconds until fragrant. Add shrimp to the skillet and sprinkle with smoked paprika (if using), lemon zest, and ½ teaspoon sea salt.
  3. Cook for 2-3 minutes per side, or until shrimp turn pink and opaque. Do not overcook. Season with black pepper to taste and set aside.
Assembly:
  1. Spread a generous amount of cranberry cream cheese on each cooled crostini. Top each with a cooked shrimp.
  2. Garnish with fresh dill or chives. Optionally, add toasted pistachios, micro-greens, or a thin slice of orange zest for extra flair. Serve immediately and enjoy!

Notes

For an extra touch of sweetness, a drizzle of balsamic glaze or a sprinkle of chopped candied pecans could be added before serving. Ensure shrimp are not overcooked to maintain their tender texture. If you don't have fresh cranberries, dried cranberries rehydrated in a little warm water or orange juice can be a good substitute. Adjust honey to your preferred level of sweetness in the cream cheese.