Creamed shrimp crostini

Yield: 10 Servings

Measure Ingredient
40 \N 1/2 inch baguette slices
2 tablespoons Olive oil
1 pack Cream cheese (8 ounces); room temperature
½ cup Mayonnaise; * see note
2 tablespoons Dijon mustard; 1 inch thick
1 pounds Cooked shrimp; peeled & deveined, coarsely chopped
½ cup Green onions; minced
1½ tablespoon Fresh dill; chopped
1 teaspoon Lemon peel; grated
\N \N Fresh parsley; chopped

Place oven rack in top position. Preheat broiler. Lightly brush one side of each baguette slice with oil. Arrange on 2 baking sheets, and broil until lightly toasted, about 1minute. Using an electric mixer, beat cream cheese, mayonnaise and mustard in a large bowl to blend. Mix in shrimp, green onions, dill and lemon peel. Season with salt and pepper. (Can be made 1 day ahead. Store toast slices in an airtight container at room temperature.

Cover shrimp mixture and chill.) Spread 1 Tablespoon of the shrimp mixture atop each toast slice. Arrange crostini on baking sheets and broil until shrimp mixture begins to brown, about 2 minutes. Top with parsley.

NOTES : Pepperidge Farms twin pack French bread works very well for this.

Recipe by: Bon Appetit

Posted to recipelu-digest by MLeach8515<MLeach8515@...> on Feb 26, 1998

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