- 10 slices white bread
- 2 tablespoons butter or margarine, melted
- 1/2 teaspoon dried thyme leaves
- 1 package (340g) frozen cooked shrimp,
- thawed, chopped
- 1/2 cup shredded Monterey Jack cheese
- 1/3 cup mayonnaise
Preheat broiler. Trim crusts from bread slices, then cut into 20 assorted shapes, using 2-inch fluted round cookies cutter to cut circles and sharp knife to cut triangles. Tear enough of the bread trimming to measure ½ cup of crumbs and set aside.
Mix butter and thyme. Brush evenly onto bread cutouts. Place in a single layer on a baking sheet. Broil 2 minutes or until golden brown.
Meanwhile, mix reserved ½ cup of bread crumbs with shrimp, cheese and mayo. Spread evenly onto toast cutouts. Broil an additional 8 to 10 minutes or until hot and bubbly.