kelly said

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23 July 2006

Gingered Shrimp Toasts (Cooks Illustrated)

Gingered Shrimp Toasts

Makes about 36 pieces

Make-Ahead Note: The cream cheese spread can be refrigerated for up to 2 days. The seasoned shrimp can be refrigerated for up to 1 day.

· Choose a thin baguette, sometimes called a ficelle, for a bite-sized base for the canapé.

· Buy the shrimp already cooked or poach them quickly at home. A minute or two in salted simmering water will suffice. Chill them quickly after cooking to prevent them from overcooking from residual heat.

1 thin baguette , sliced into 1/2-inch-thick rounds

1/2 cup extra-virgin olive oil

1 tablespoon grated fresh ginger

1 clove garlic , peeled

1/4 small onion

4 ounces cream cheese , at room temperature

1/2 teaspoon lemon juice plus 1 additional tablespoon

Table salt

1/2 pound cooked medium shrimp , each sliced in half lengthwise

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh chives

Ground black pepper

1. Adjust oven rack to middle position and heat oven to 350 degrees. Brush bread slices with 1/4 cup oil. Bake on baking sheet until golden brown, about 10 minutes.

2. Process ginger, garlic, and onion in food processor until smooth. Add cream cheese, 1/2 teaspoon lemon juice, and 1/2 teaspoon salt and process until smooth. Toss shrimp, remaining oil, 1 tablespoon lemon juice, basil, chives, and salt and pepper to taste in bowl.

3. Spread each toast with cream cheese mixture and top with 1 sliced shrimp. Serve.