A fabulous appetizer from my catering files.
I have been making this recipe for about 10 years for parties I have catered and my own parties. Last year I finally let go of my Garden Vegetable Terrine (mold) recipe that everyone had always wanted. So, this year, I decided to share this recipe.
I came across this recipe in an old Southern Living cookbook from the 70’s. The original recipe was called Seafood Tart-lets and it called to cut out bread circles and press them into mini muffin pans, fill with the seafood mixture and bake in the oven. That just didn’t cut it for me when I was trying to make them for 50-100 people. So, I decided to try putting the mixture on a baguette slice and I’ve never looked back at the original recipe.
The old recipe called for canned shrimp (gasp) and the powdered type of Parmesan cheese. I always use fresh or frozen shrimp and chop them in about 4-5 pieces each. I use freshly grated Parmesan and Swiss cheese and top with a sprinkle of paprika. Fresh thyme makes a really pretty garnish also.
At one party I catered someone came up to me and said this appetizer was like “sex on toast” — whatever that is suppose to mean. I guess they liked it and these are always a crowd pleaser. I have yet to try substituting lump crab meat and have no doubt it would be just as delicious as with the shrimp.