40 1/2 inch baguette slices
2 tbsp Olive oil
1 package Cream cheese (8 ounces), room temperature
1/2 cup Mayonnaise, * see note
2 tbsp Dijon mustard, 1 inch thick
1 lb Cooked shrimp, peeled & deveined, coarsely chopped
1/2 cup Green onions, minced
1 1/2 tbsp Fresh dill, chopped
1 tsp Lemon peel, grated
Fresh parsley, chopped
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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 1 minute. 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.
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