Ingredients:

  • 1 French baguette (approx. 12 oz / 340g), sliced into ½-inch rounds
  • 3 tbsp extra-virgin olive oil
  • 1 clove garlic, peeled and halved
  • ½ tsp kosher salt
  • 1 lb langostino tails, thawed and patted dry
  • 2 tbsp unsalted butter, melted
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp mayonnaise
  • 1 tsp Old Bay seasoning
  • 2 tbsp fresh chives, finely chopped
  • 1 tbsp melted butter
  • Fresh parsley leaves
  • Microgreens

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Arrange baguette slices on the baking sheet and brush both sides with olive oil.
  3. Sprinkle with kosher salt and bake for 6–8 minutes until the edges are golden brown and the center is crisp.
  4. Immediately upon removing from the oven, rub the cut side of the garlic clove across the surface of each warm toast.
  5. In a medium bowl, combine the thawed and dried langostino tails with melted butter, lemon juice, and zest.
  6. Fold in the mayonnaise and Old Bay seasoning.
  7. Stir in the chopped chives until the mixture is evenly coated and velvety.
  8. Spoon a generous tablespoon of the langostino mixture onto each toasted baguette round.
  9. Optional: Brush the top of the seafood with a tiny bit of melted butter and broil for 60–90 seconds until bubbling.
  10. Top with a sprig of fresh parsley and a microgreen leaf for presentation.