Yield: 10 Servings
|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