| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Appetizers |
10 |
Servings |
INGREDIENTS
| 40 |
|
1/2 inch baguette slices |
| 2 |
tb |
Olive oil |
| 1 |
pk |
Cream cheese (8 ounces); room temperature |
| 1/2 |
c |
Mayonnaise; * see note |
| 2 |
tb |
Dijon mustard; 1 inch thick |
| 1 |
lb |
Cooked shrimp; peeled & deveined, coarsely chopped |
| 1/2 |
c |
Green onions; minced |
| 1 1/2 |
tb |
Fresh dill; chopped |
| 1 |
ts |
Lemon peel; grated |
|
|
Fresh parsley; chopped |
INSTRUCTIONS
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@aol.com> on Feb 26,
1998
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