A versatile recipe that’s perfect for a lunch, appetizer, or hors d’ oeuvre.


For the Shrimp:

  • ½ lb. Wild Shrimp (split in half)
  • 2 tbsp. Extra Virgin Olive Oil
  • Salt and Pepper (to taste)

For the Eggplant Relish:

  • ¼ c. Extra Virgin Olive Oil
  • 2 tbsp. Onion (Small Diced)
  • 2 tbsp. Roasted Red Peppers (diced)
  • 1 c. Eggplant (peeled and Diced, then oven roasted)
  • 4 tbsp. Red Wine Vinegar
  • 1 ½ c. Whole Peeled Tomato (chopped and retained in juice)
  • ¼ c. Golden Raisins (soaked in hot water)
  • 2 tbsp. Fresh Oregano (chopped)
  • Salt and Pepper – to taste

For the Crostini:

  • Whole Grain Baguette (sliced into ½ inch thick slices)
  • ½ Cup Extra Virgin Olive Oil
  • Salt and Pepper – to taste



1. Begin by mixing the shrimp with the extra virgin olive oil, salt, and pepper. In a stovetop pan or grill, cook your shrimp completely. Reserve for assembling the crostini.

2. Take the whole grain bread slices and season each slice of bread with the olive oil, salt, and pepper. In the same pan you cooked the shrimp or on the grill, cook the slices of bread on each side until lightly charred - you want the middle of the bread to still give a little when pressed.

3. In a medium sauté pan, heat the extra virgin olive oil and sauté the onion until translucent. Add the roasted red peppers, eggplant, and raisins and cook for 3 minutes. Deglaze the pan with the red wine vinegar and add the chopped tomato in juice. Continue to cook the mixture for an additional 10 minutes on low medium to low heat. Season with salt, pepper, and oregano. Spoon the mixture on to a crostini and top with two halves of shrimp.


Tip: The most common mistake when making crostini is over-cooking the bread. You want to char, grill, or bake just enough for the exterior of both sides to form a crust. Additionally, you always want the crostini to cool properly before serving.

Total prep/cooking time: 25 minutes

Serves: 2

Recommended Sides:

  • Feta and Olive Salad
  • Baby Argula (Dressed with Olive Oil)