Categories: Appetizers, Shrimp
Ingredients
- Pesto:
- 2 cups packed fresh basil leaves
- 1/3 cup packed fresh flat leaf parsley
- 1/4 cup pine nuts
- 2 garlic cloves, crushed through a press
- 1/2 cup extra virgin olive oil
- 1/2 cup freshly grated parmesan cheese
- salt
- fresh ground black pepper
- Spread:
- 2 (8 ounce) containers mascarpone cheese, chilled
- 1 1/2 lbs peeled cooked shrimp, coarsely chopped (seasoned to taste)
- assorted crackers
Directions
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Pesto: add basil, parsley, pine nuts, and garlic to a food processor; with the machine running, slowly add the oil through the feed tube.
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Stir in the Parmesan; season to taste with salt and pepper.
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Spread the mascarpone on a serving platter in a ½-inch thick layer.
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Spread the pesto on top of the mascarpone.
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Sprinkle the shrimp all over the spread; serve chilled, with the crackers for spreading.