|½ cup||Butter, melted|
|½ cup||Swiss cheese, grated|
|1||Green onion, minced|
|1||Tin salad shrimp; rinse|
|½||Lemon, zest portion|
|2 teaspoons||Lemon juice|
|1 tablespoon||Parsley, minced|
Substitute 1 tin of crabmeat for salad shrimp if desired. You may obtain the lemon juice and required zest from the same fresh lemon.
1. To make the croustades: cut 2-inch rounds from bread slices. Brush both sides of circles lightly with melted butter; press circles into tiny muffin cups. Make at 450F for 5 minutes 2. Melt butter in medium microwave-safe casserole on High for 1 to1½ minutes. Stir in flour, then slowly whisk in milk. Microwave on Medium for 2 to 3 minutes, whisking each minute, until hot and thick. Add cheese; stir until cheese melts. Stir in remaining ingredients except paprika. 3.
Spoon a small amount of mixture into each croustade. Sprinkle lightly with paprika. (Can be wrapped well and frozen at this point for up to 3 months) 4. Bake freshly made croustades at 400F for 5 to 8 minutes, or until brown and bubbly. Bake frozen croustades at 400F for 15 minutes. Quantity will vary from 3 to 4 dozen depending upon pan sizes and desired size.
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