Ricotta Shrimp Crostini

A delicious little appetizer that basically doubles as a full meal!


A delicious little appetizer that basically doubles as a full meal – so full of flavour and hits all the major appetizer food groups. You can leave all the toppings out and let everyone build their own – absolutely delicious!

Ricotta Shrimp Crostini


  • 1 baguette
  • 1 cup ricotta cheese
  • 1 cup feta cheese
  • 2 tbsp greek yogurt
  • 1 tbsp honey
  • 1 cup chopped tomato
  • Fresh basil
  • 1-2 tbsp white wine vinegar
  • 1 tbsp butter
  • 2 tbsp olive oil
  • Fresh prawns
  • 1 tbsp fresh lemon juice
  • 5-6 cloves of grated garlic

✖️Preheat oven to 400 degrees & line baking tray with parchment. Slice the baguette into 1/2 inch thick pieces, Lay out on your baking tray and brush with olive oil. Bake for 25 mins until browned

✖️Combine ricotta cheese, greek yogurt, feta, honey, 2 tsp olive oil and loads of salt & pepper into a blender. Mix until smooth

✖️Combine chopped tomato, 1-2 cloves of grated garlic, 1 tsp olive oil and 1-2 tbsp white wine vinegar. Start with just a splash and add more as needed (depending on how vinegary you like it!) Stir together and let marinate while you cook the prawns

✖️Peel, rinse and dry prawns. With a sharp knife, make a small cut on the backside of the prawn (butterfly) and season with salt & pepper. Heat 1 tbsp of olive oil in a non stick pan on medium high heat until oil is hot. Place the dry seasoned prawns into the oil and toss around. Put a lid on the pan and let it sit for 30 seconds. Add 2 tbsp of butter, juice from half a lemon and 2 cloves of grated garlic. Toss again and place lid on and turn off the burner. Let prawns steam in sealed pan for 2-3 mins

Phew! Finally ready to build your crostini – spread a generous amount of ricotta over the bread, top with warm garlic prawn, add fresh tomato and top with shredded basil – absolutely delicious!

enjoy xo

Ricotta Shrimp Crostini

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