Ingredients:

  • 1 loaf (1 lb / 450g) Italian baguette or ciabatta
  • 3 tbsp (45ml) Extra virgin olive oil
  • 2 cloves (6g) Garlic, peeled and halved
  • 1 lb (450g) Langostinos, thawed and patted dry
  • 3 tbsp (42g) Unsalted butter
  • 2 cloves (6g) Garlic, minced
  • 1 tbsp (15ml) Fresh lemon juice
  • 2 tbsp (8g) Fresh parsley, finely chopped
  • 1/4 tsp (1.5g) Red pepper flakes
  • 1/2 tsp (3g) Kosher salt
  • 1/4 tsp (1g) Black pepper
  • 1/4 cup (25g) Freshly grated Parmesan cheese
  • 1 tsp (5ml) Lemon zest

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Slice the baguette into 1/2-inch thick rounds on a slight diagonal.
  3. Arrange slices on a baking sheet and brush lightly with olive oil.
  4. Toast for 5–7 minutes until the edges are golden brown and the center is firm.
  5. While the bread is still hot, rub the cut side of a raw garlic clove across the surface of each slice.
  6. Pat the thawed langostinos dry with paper towels.
  7. Melt butter in a skillet over medium-high heat until it begins to foam.
  8. Add langostinos in a single layer and sear for 2 minutes without moving them.
  9. Stir in minced garlic and red pepper flakes; sauté for another 1–2 minutes until langostinos are opaque.
  10. Remove from heat and stir in lemon juice, chopped parsley, salt, and pepper.
  11. Spoon the langostino mixture onto each garlic-rubbed toast.
  12. Immediately sprinkle with grated Parmesan and lemon zest.