| 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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