I love crostini, but gluten free crostini can sometimes pose problems. Store-bought, gluten free baguettes are often filled with holes, making it so that the toppings fall through. So I am always looking for new ideas for the base of my crostini.
Crostini literally means “little crusts” in Italian. They are usually small pieces of bread that have been toasted, grilled, or fried. For this recipe, I used ready-made polenta in a tube from Ancient Harvest, which I sliced and baked.
These little bites are tasty and easy to prepare. Perfect for your next gathering or party.
Gluten Free Cheesy Shrimp and Grits Crostini Recipe
2 (18-ounce) tubes Ancient Harvest Gluten Free Polenta
8 ounces cream cheese, at room temperature
1 pound shrimp, peeled, deveined, cooked, and chopped
½ cup grated Parmesan cheese
1 tablespoon chives, chopped
Juice of 1 lemon
1-2 teaspoons hot sauce
½ teaspoon black pepper
Preheat oven to 450 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
Remove the plastic casing from the polenta and cut into ¼-inch thick slices. Pat dry with a paper towel and place on the baking sheets. Bake for 10-12 minutes or until lightly golden brown, flip and bake for another 10-12 minutes or until browned. Remove from oven. Let cool.
In a mixing bowl, combine the rest of the ingredients and mix well. Spoon the mixture on top of the polenta rounds.
Preheat the broiler to high and position the top rack of the oven about 8 inches from the broiler element. Broil for 2-3 minutes or until the shrimp mixture starts to brown.
A gluten free recipe that makes about 24 appetizers.
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