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Directions

PREHEAT oven to 375°. Brush olive oil on one side of French bread rounds. Place on a baking sheet and bake in oven for 10 to 12 minutes or until golden brown and crunchy.

SAUTÉ shrimp according to package directions and set aside. Pinch off tails, if desired, for easier eating.

REMOVE toasted bread rounds from oven. Spread a thin layer of pesto followed by a layer of goat cheese (about 1 - 1 1/2 teaspoons) on each piece of bread. Add a couple of strips of sun-dried tomatoes. Top each crostini with a shrimp.

From Sheron B: Use a long thin loaf of french bread to make small crostinis for easier party finger food.

From Jenna G: Instead of goat cheese try using boursin cheese. It's delicious!

From Thuy G: Instead of basil leaves, I sometimes add a little dollop of pesto on top of the goat cheese.

From Jenna G: Adding some leaf lettuce to the serving platter makes for a great appetizer presentation.

From Jim S: You can substitute crescent dough for the crostinis. Just roll up the cooked shrimp, goat cheese and sun-dried tomatoes inside and bake for 12 minutes or until golden brown.

Ingredients

1 package (12 oz) SeaPak® Seasoned Shrimp - Tuscan Parmesan or SeaPak ® Seasoned Shrimp - Roasted Garlic, frozen

1 loaf of long skinny French bread, sliced into rounds

Olive oil

3 oz pesto

6 oz plain goat cheese

1 cup (about 10 - 12 pieces) sun-dried tomatoes packed in oil, drained and cut into long thin strips

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