Shrimp Toast Cups
“These appetizers always disappear quick as a flash,” says field editor Awynne Thurstenson of Siloam Springs, Arkansas. “The pretty toast cups lend themselves to other favorite fillings, too!”48 ServingsPrep: 30 min. Bake: 15 min./batch
Ingredients
- 24 slices white bread, crusts removed
- 1 cup butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup mayonnaise
- 3 tablespoons sour cream
- 3 tablespoons prepared horseradish
- 3 cans (6 ounces each) small shrimp, rinsed and drained
- 16 green onions, sliced
- Fresh dill sprigs, optional
Directions
- Preheat oven to 325°. Flatten bread with a rolling pin; cut each
- slice into four pieces. Place butter in a shallow dish; dip both
- sides of bread in butter; press into miniature muffin cups. Bake 14
- minutes or until golden brown. Remove from pans to wire racks to
- cool.
- In a large bowl, beat the cream cheese, mayonnaise, sour cream and
- horseradish until blended. Just before serving, stir in shrimp and
- onions; spoon into cups. Garnish with dill if desired. Refrigerate
- leftovers. Yield: 8 dozen.