Crawfish Crostini Recipe

Slice and oil

Preheat oven to 400°F (200°C). Slice the sourdough into 1/2-inch (1.2 cm) thick slices. Arrange on a baking sheet in a single layer. Brush both sides lightly with olive oil (about 3 tbs total) and sprinkle evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Toast the slices in the preheated oven for 8–10 minutes, flipping once at halfway, until golden and crisp at the edges. Remove and let cool slightly on a rack.

In a medium bowl, combine the softened cream cheese (8 oz), 1 tsp lemon zest, 1 tsp lemon juice, 1/2 tsp hot sauce (optional), 1/4 tsp salt and 1/8 tsp black pepper. Whip with a fork or small whisk until smooth and spreadable. Taste and adjust seasoning.

Spread about 1 to 1 1/2 tablespoons of the cream cheese mixture evenly onto each toasted crostini. Reserve the remainder in the refrigerator until assembly.

Pat the crawfish tails dry with paper towels. If using frozen, ensure they are fully thawed and drained.

Heat 2 tablespoons unsalted butter in a skillet over medium heat until foaming. Add the diced onion (1/2 cup), green and red bell peppers (1/4 cup each) and cook, stirring frequently, for 4–5 minutes until softened and translucent but not browned.

Add the minced garlic (1 clove) and cook 30 seconds until fragrant. Stir in paprika (1/2 tsp) and cayenne (1/8 tsp) and cook 15–20 seconds to toast the spices.

Add the crawfish tails (12 oz) to the pan and cook 1–2 minutes, just to warm through and pick up flavor. Add Worcestershire sauce (1/2 tsp), 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine and taste; adjust seasoning as needed.

Remove from heat and fold in 2 tbs chopped parsley and 1 tbs chopped chives. Let the mixture cool for 3–5 minutes so it won't melt the cream cheese when assembled.

Heat 2 tbs neutral oil in a small skillet over medium-high heat. When shimmering, add salami slices (8 slices) in a single layer (you may need to work in batches). Fry 30–60 seconds per side until edges curl and slices become crisp but not burned.

Transfer fried salami to paper towel-lined plate immediately to drain and crisp. When cool, break into quarters or leave whole for each crostini depending on size.

Using a spoon, top each cream cheese–spread crostini with about 1 to 1 1/2 tablespoons of the warm crawfish mixture. Place a piece or quarter of fried salami on top of each crostini.

Garnish each crostini with a small sprig of fresh parsley (or chervil) and a pinch of chopped chives. Optionally squeeze a few drops of lemon from the wedges over the finished crostini just before serving.

Arrange on a platter and serve immediately so crostini remain crisp. Leftover crawfish mixture keeps covered in the refrigerator for up to 2 days; fried salami is best eaten the same day.