Goat Cheese-Pesto Crostini

Yield: Makes about 8 appetizer servings

Ingredients

• 1 (8.5-oz.) French bread baguette
• 1/2 cup refrigerated pesto
• 1/2 (10.5-oz.) package fresh goat cheese
• 1/3 cup sun-dried tomatoes, drained and cut into thin strips
• 7 pitted whole green olives, sliced

Preparation

1. Preheat oven to 375°. Cut baguette into 28 (1/2-inch-thick) slices, and place on a lightly greased baking sheet. Bake for 5 minutes.

2. Spread 1 side of each bread slice with a layer of pesto and goat cheese. Top half of bread slices with sun-dried tomato strips and remaining half with sliced olives.

3. Bake at 375° for 5 minutes.

Thai Pesto Shrimp

Ingredients:

• 1 1/2 lb peeled, large raw shrimp (16/20 count)
• Coconut Lime Rice
• 1 c. fresh cut cilantro leaves
• 3 tbsp. lime juice
• 2 tbsp. unsalted dry-roasted peanuts
• 2 tbsp. minced fresh ginger
• 2 garlic cloves, minced
• 3/4 tsp. salt
• 2 tsp. honey
• 1/2 tsp. crushed dried red pepper
• 1/4 c. olive oil

Coconut Lime Rice:

• 1 cup light coconut milk
• 1/2 teaspoon salt
• 1 1/2 cups uncooked jasmine rice
• 1 teaspoon lime zest
• 1 1/2 tablespoons fresh lime juice
• 
  
• Directions:
• 
  
• Coconut Lime Rice:
• Bring coconut milk, salt, and 2 cups water to a boil in a saucepan over medium heat. Stir in rice; cover, reduce heat to low, and simmer, stirring occasionally, 20 to 25 minutes or until liquid is absorbed and rice is tender. Stir in lime zest and juice.

Thai Pesto Shrimp:
Peel shrimp and devein. Prepare coconut lime rice.

Meanwhile, process cilantro, next 7 ingredients, and 3 tbsp. olive oil in a food processor, 15 to 20 seconds, or until smooth.