40 Baguette slices (1/2")
2 tb Olive oil
8 oz Cream cheese; room temperature
1/2 c Mayonnaise
2 tb Dijon mustard
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
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 tb 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.
