INGREDIENTS

For the crostini:

• 7–8 slices of bread
• A little olive oil for toasting

For the feta mousse:

• 150 g feta cheese
• 80 g Greek yogurt
• 1 tbsp olive oil
• Freshly ground black pepper

For the shrimp topping:

• 1 pack of 7 THALASSES Blanched peeled tail on shrimp
• 150 g cherry tomatoes, halved
• ½ tsp garlic powder
• 2 tbsp olive oil
• 5–6 basil leaves
• Salt and black pepper
• Lemon zest, for serving

METHOD

1. Thaw the shrimp according to the package instructions. Drain well and pat dry with kitchen paper.
2. Brush the bread slices lightly with olive oil and toast them in a pan until golden on both sides. Alternatively, bake at 190°C for 7–8 minutes until golden and crispy.
3. For the feta mousse, blend the feta, yogurt, olive oil, and black pepper until smooth and creamy.
4. Heat the olive oil in a frying pan and add the shrimp. Cook for 1–2 minutes on each side.
5. Add the garlic powder, salt, black pepper, and cherry tomatoes. Cook for another 2 minutes until the tomatoes soften slightly. Stir in the finely chopped basil at the end.
6. Spread a generous layer of feta mousse over each crostini. Top with the shrimp and cherry tomatoes. Finish with lemon zest and a few extra basil leaves before serving.