Slice 1/4 inch thick rounds of day old baquette bread and bake at 350 degrees on a pan lightly coated with olive oil and a sprinkling of salt and bake until lightly browned Cool and top with a spinach leaf.
Roasted Red Pepper and Cheese Tapenade Blend 300 ml of crumbled feta cheese with 250 ml cream cheese, 250 ml plain yoghurt, 250 ml chopped roasted red peppers, 2 chopped green onions, 25 ml of hot curry powder, 10 ml of red hot pepper sauce, 15 ml of chopped garlic and 15 ml Northern Ice Vidal Icewine.
Chill mixture before topping crostini.
Boil shrimp just until they turn pink, rinse and chill.
Melt equal amounts of butter and oil in a frying pan to make a marinade for shrimp.
Add 25 ml of garlic, basil, dill and red chili peppers and stir until blended.
Add shrimp to marinade and then place on top of the crostini with tapenade.