These spicy shrimp and roasted pepper cheese crostini make a tasty quick and easy appetizer for any occasion.
It’s the holiday season and this is the time of year for holiday entertaining with loved ones. One of my favorite traditions is sitting with friends and enjoying a good bottle of wine. And of course, there are always delicious appetizers picked to pair with the wine.
An appetizer many gluten-free people don’t regularly enjoy is crostini. Crostini can be topped in so many ways…like with this spicy shrimp and roasted red pepper cream cheese.
This easy spicy shrimp crostini recipe is popular at parties.
Sunday Supper is teaming up with our favorite Gallo Family Vineyards to bring you special recipe pairings that you can enjoy not only during the holiday season, but all year long. Another appetizer that would work well with this wine is these Ground Pork and Leek Mini Meatballs.
Friends drop by our house, we drop by friends and family’s houses…it always brightens our day to spend quality time with the people we love.
I chose to pair this appetizer recipe with Gallo Family Vineyards Red Moscato. It is served chilled and is refreshing to sip. The Red Moscato is a sweet wine, but not overpoweringly, and it pairs really well with spicy dishes and cheese. When deciding upon a recipe to create, I knew I wanted a fun appetizer that would highlight the depth of this wine.
Tonight I made a gluten free spicy shrimp and roasted red pepper cream cheese crostini appetizer.
I found these incredible gluten-free baguettes by Schar. They are easy to slice and bake up to get that perfect crispy “crostini” crunch.
Grilling the shrimp and corn for this appetizer.
Add the peppers, cheese, garlic, salt and pepper to a Cuisinart to blend. You can see the final roasted red pepper cream cheese recipe here.
Tools You Need To Make This Recipe:
Cuisnart Immersion Blender…this is one of the most used tools in my kitchen! It comes with a whisk, mini food processor, etc so it has a million uses.
Spicy Shrimp and Roasted Pepper Cheese Crostini #SundaySupper
- 1 gluten-free baguette
- 1 pound shrimp
- 1 ear of corn
- 8 ounce package of cream cheese
- 1/3 cup roasted peppers
- 1 clove garlic
- salt and pepper to taste
- cilantro and jalapeno to garnish
Preheat the grill.
Add shrimp to skewers.
Grill shrimp and ear of corn until cooked.
Slice baguette on a slight diagonal into pieces. (See photos above)
Bake for 8 minutes at 350 degrees until crispy.
In a Cuisinart, add cream cheese, roasted peppers, garlic, salt and pepper.
Blend until creamy.
Take a crostini and spread cheese on top.
Add shrimp, corn, jalapeno, and cilantro.
Serve warm or chilled.
More Yummy Appetizer Recipes To Try!