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