Meyer Lemon Crostini with Shrimp Dip by Corry Clancy

Makes approximately 2 cups

Ingredients

FOR THE CROSTINI’S:

• 1 Baguette sliced into 1/4 inch slices on a slight angle
• 1/2 cup of The Olive Junction’s Meyer Lemon Olive Oil
• 3 tbsp of The Olive Junction’s Arbequina EVOO
• 2 large cloves of garlic minced or 1 tbsp of roasted garlic (to roast garlic, cut top off, drizzle with T.O.J. Arbequina EVOO cover with tin foil and bake at 400* for 30-40 mins or until golden brown)
• 2 tbsp of fresh lemon juice
• 1 1/2 tsp of grated lemon zest
• 2 tbsp of finely chopped fresh dill – if using dried start with slightly less
• Cape Herb & Spice Pink Himilayan salt – to taste
• Cape Herb & Spice Extra Bold Peppercorns – to taste

Instructions

1. Preheat oven to 400 degrees
2. After slicing the baguette, put aside
3. Add remaining ingredients to a large bowl and whisk together vigorously
4. Add the baguette slices to the bowl and stir/toss until all the pieces are coated
5. Lay coated baguette slices on a parchment-lined baking sheet – make sure they don’t overlap and leave enough space between slices to allow for air circulation (use 2 trays if needed)
6. Bake on the middle rack for 10 minutes, flip and bake for another 8 – 10 minutes until nice and golden brown
7. Once cooled, serve on a platter with your shrimp dip
8. Leftover crostini’s can be stored in an airtight Ziplock or container for up to 1 week – that’s if they last!

Ingredients

FOR THE DIP:

• 1 lb cooked, peeled shrimp, washed and drained (shrimp is added last)
• 1 cup of regular cream cheese softened – remove from fridge 1/2 before using
• ½ cup of regular mayonnaise
• 2 tbsp of cocktail sauce
• 2 tbsp of fresh lemon juice
• 1/2 tsp of finely grated lemon zest
• 1 tsp of horseradish
• 1 tbsp of fresh finely chopped dill – if using dried, start with slightly less
• few dashes of Worcestershire sauce

Instructions

1. In a food processor with a regular blade, add the cream cheese and mayo. Blend till smooth
2. Add the remaining ingredients and pulse a few times to mix
3. Add shrimp and pulse until shrimp is cut up into bits. Take care to not over blend
4. Taste. Adjust if needed – more dill, more cocktail sauce, more S&P
5. If desired, keep a few extra shrimp to the side to garnish along with thin slices of lemon wedges and fresh dill.
6. Serve chilled and use within 24 hours

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