This finger food can make a meal, it’s so satisfying! In fact, we usually have it for Christmas Eve with sparkling wine whether we’re having guests or not. The simplicity of garlic and tomatoes lets the seafood really shine.
Mussels can be substituted for clams, and shrimp can be substituted for scallops if desired, depending on what’s available at your local market. Choose sustainable seafood to ensure it’s grown and harvested in a way that doesn’t deplete our ocean stocks or degrade the environment. For more information, go to oceanwise.ca/seafood.
Slice baguette very thinly and spread pieces on large baking sheet. Cut 2 garlic cloves in half and rub on bread, then brush each slice with olive oil.
Preheat oven to 300 F (150 C).
Heat 1 Tbsp (15 mL) olive oil in pot on medium heat. Place clams in pot and cover with lid. After 8 to 9 minutes, check the clams. They should all have opened. Discard any that donu2019t open. Remove clams from pot, reserving liquid thatu2019s been released by clams. Remove clams from shells and discard shells. Chop clams and scallops into small pieces. Add tomatoes and wine to reserved pot of clam broth and heat on medium for 10 to 15 minutes until thickened.
Once oven is heated, bake bread until crispy, approximately 5 to 10 minutes. Remove from oven and set aside.
Meanwhile, dice remaining garlic. In skillet, heat remaining 1 Tbsp (15 mL) olive oil on medium heat. Add garlic; then after a minute, add seafood and parsley. Cook for 2 minutes, then add tomato clam broth. Cook for another 2 minutes. Remove from heat. Do not overcook or scallops can become rubbery.
To serve, place crostini on large platter. Top each slice with 1 to 2 Tbsp (15 to 30 mL) seafood mixture.
Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks, they’re perfect for a party appetizer. When drizzled with pomegranate molasses and paired with a smoky red pepper hummus dip assembled from cupboard ingredients, they’re next level—all while being an absolute cinch to put together. Prepping the sprouts If you’ve spent hours in the past peeling and trimming sprouts, you’ll love this simple tip to make things go faster. Simply trim the bottom end and then make a slice straight down the middle of each sprout. Any excess outer leaves will fall off, saving you the fiddly job of peeling them.
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