Shrimp and Pesto Crostini

The trouble with most holiday party finger foods is that you can’t eat just one.

This wouldn’t be an issue except that the usual buffet of puff pastry hors d’oeuvres, mini quiches, egg rolls and chicken wings are jammed with fat and calories.

So if you’re hosting a holiday party, do your guests a favor and offer up nibbles that are as guilt-free as they are delicious.

Shrimp always are a hit and are virtually fat-free.

Shrimp and Pesto Crostini

Ingredients:

Sixteen 1/2-inch-thick slices French bread

1 large clove garlic, peel and cut in half

1/2 cup chopped grape tomatoes

2 tablespoons prepared pesto

2 tablespoons crumbled feta cheese

2 tablespoons chopped flat-leaf parsley

2 teaspoons lemon juice

1/4 teaspoon ground black pepper

1 tablespoon extra-virgin olive oil

16 large uncooked shrimp, deveined and coarsely chopped

Directions:

Heat the broiler. Arrange the bread slices in a single layer on a baking sheet. Broil to toast both sides. Rub each slice with the cut side of the garlic clove. Set aside.

In a medium bowl, combine the tomatoes, pesto, cheese, 1 tablespoon of the parsley, lemon juice and pepper. Toss to combine. Set aside.

In a medium skillet over medium-high heat, warm the oil. Add the shrimp and saute until opaque at the center, about 3 minutes. Stir in the pesto mixture.

Divide the shrimp mixture between the bread slices, spooning a bit on each. Sprinkle with the remaining parsley and serve immediately.

Nutrition information per serving (values are rounded to the nearest whole number): 67 calories; 24 calories from fat; 3 grams fat (1 gram saturated; 0 grams trans fats); 23 milligrams cholesterol; 6 grams carbohydrate; 4 grams protein; 0 grams fiber; 128 mg sodium.