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Shrimp and Tarragon Crostini

Shrimp and tarragon crostini
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Makes 24| Hands-On Time: | Total Time:


  • 24 thin slices baguette (from 1 small loaf)
  • 2 tablespoons olive oil
  • 12 ounces cooked peeled and deveined medium shrimp, chopped
  • 1/3 cup mayonnaise
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoon fresh lemon juice
  • kosher salt and black pepper


  1. Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side
  2. In a medium bowl, combine the shrimp, mayonnaise, tarragon, and lemon juice; season with ¼ teaspoon each salt and pepper.
  3. Dividing evenly, top the toasted baguette slices with the shrimp mixture.
By December, 2010

Nutritional Information

  • Per ServingServing Size: 1 crostini
  • Calories 65
  • Fat 2g
  • Sat Fat 0g
  • Cholesterol 31mg
  • Sodium 182mg
  • Protein 4g
  • Carbohydrate 8g
  • Sugar 0g
  • Fiber 0g
  • Iron 0mg
  • Calcium 1mg
What does this mean? See Nutrition 101 .

Quick Tip

4 pieces of bruschetta
The crostini can be toasted up to 3 days in advance. Keep at room temperature in an airtight container.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.