Ingredients
40 1/2-inch thick baguette slices
2 Tbsp olive oil
1 8-ounce package cream cheese
1/2 cup mayonnaise
2 Tbsp dijon mustard
1 - 1 1/2 lb cooked shrimp, peeled, deveined, coursely chopped
1/2 cup minced green onions (about 9 - 10)
1 1/2 Tbsp chopped fresh dill
1 tsp grated lemon peel (zest)
Preheat oven. Lightly brush 1 side of each baguette slice with olive oil. Arrange on 2 baking sheets and bake 10 - 15 minutes, watching carefully so they don't burn. *These can be made ahead of time, cooled, and stored in a ziploc.
Using an electric mixer, beat cream cheese, mayo, and mustard in a large bowl to blend. Mix in shrimp, green onions, dill, and lemon zest. Season with salt and pepper. *The dip can be made a day ahead, and refrigerated in a tupperware.
Spread 1 Tbsp shrimp mixture atop each crostini. Arrange crostinis on baking sheets and broil until shrimp mixture begins to brown, about 2 - 4 minutes. Top with parsley (optional).
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