Shrimp Canapes

Shrimp Canapes

10 slices white bread
2 tablespoons butter or margarine, melted
1/2 teaspoon dried thyme leaves
1 pkg (12 oz) frozen cooked shrimp, thawed, chopped
1/2 cup Kraft Shredded Colby & Monterey Jack Cheese
1/3 cup Kraft Mayo Real Mayonnaise
1/4 teaspoon salt

Preheat broiler. Trim crusts from bread slices, then cut into 20 assorted shapes, using 2 inch flutted round cookie cutter to cut circles and sharp knife to cut triangles. Tear enough of the bread trimmings into fine crumbs to maesure 1/2 cup crumbs; set aside.

Mix butter and thyme; bruch evenly onto bread cutouts. Place in single layer on baking sheet.

Broil 2 min or until golden brown. Meanwhile, mix reserved bread crumbs with shrimp, cheese, mayo and salt. Spread evenly onto toast cutouts. Broil an additional 8 to 10 min or until hot and bubbly. Makes 20 servings, 1 appetizer each.

Comments are closed, but trackbacks and pingbacks are open.