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Shrimp and Cranberry Crostini

Life At The Table Shrimp and Cranberry Crostini. A shrimp and cranberry crostini on a wooden serving tray surrounded by fresh thyme and cranberries.
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This easy shrimp and cranberry crostini with creamy Brie, fresh thyme, and a sprinkle of Maldon salt is the perfect blend of flavors.

Ingredients

Units Scale
  • 6 oz fresh cranberries
  • 1/2 c white sugar
  • 1 tablespoon water
  • 3 tablespoons orange juice
  • 2 teaspoons prepared horseradish (not sauce)
  • 1 teaspoons orange zest
  • 18 toasted crostinis
  • 18 slices of brie, sliced into 1/4x1-1/2″ pieces
  • 18 71-90 shrimp, cooked

Garnish

Instructions

Cranberry Sauce

  1. Combine the cranberries, sugar, and water in a small saucepan.
  2. Cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft. Increase the heat to medium and cook until the cranberries burst.
  3. Stir in the orange juice, horseradish, and orange zest.
  4. Taste and season with kosher salt if needed.

Assembly

  1. Top each crostini with a slice of brie, followed by a shrimp, 1 teaspoon of the cranberry sauce.
  2. Garnish each crostini with the chopped thyme and a sprinkle of Maldon salt.

Notes

  • This recipe is easily scalable. The cranberry sauce makes 3/4 cup which is 39 teaspoons. You have tons of extra cranberry sauce to serve with the crostini should anyone want a bit more of the sauce. If you put 1 teaspoon of sauce on each crostini you have several teaspoons leftover that can be used for additional crostini, if desired. Increase the amount of your crostini, brie, and shrimp accordingly.
  • Use prepared horseradish, not horseradish sauce that has a lot of extra ingredients not needed. Also look for prepared horseradish that doesn’t have a lot of words on the label that you can’t pronounce.

Find it online: https://lifeatthetable.com/shrimp-and-cranberry-crostini/

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