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Seafood Crostini

Serves 6.


    Seafood Crostini

    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.


    What’s in store

    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


    Seafood Crostini


    • 1 whole grain baguette (gluten-free if desired)
    • 4 garlic cloves
    • 2 Tbsp (30 mL) extra-virgin olive oil, divided, plus more for brushing bread
    • 1/2 lb (225 g) clams, scrubbed clean
    • 1/2 lb (225 g) scallops, rinsed and patted dry
    • 2 plum tomatoes, peeled, seeded, and chopped
    • 2 Tbsp (30 mL) white wine
    • 2 Tbsp (30 mL) chopped fresh Italian parsley
    • 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.


    Per serving:

    • calories308
    • protein25g
    • fat8g
      • saturated fat1g
      • trans fat0g
    • carbohydrates32g
      • sugars2g
      • fibre2g
    • sodium470mg



    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.



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