Festive little nibblies can be a beautiful thing, especially when they look lovely and are easy to prepare. I love tiny cocktail shrimp and will often have them for lunch in an avocado half, mixed with some Lemon Dill Sauce. Yummy. This recipe features the wee crustaceans nestled atop artfully carved cucumber slices anchored by a liberal dollop of boursin, or herbed cream cheese, on little toasts or crackers. For the final flourish — a small slice of lemon, a drop of seafood sauce and a sprig of dill. Dee-lish. Pretty healthy too. You could use slightly larger shrimp, but the cocktail size shrimp are easier to eat!
Makes about 20 appetizers
1 english cucumber
1 cup (about 60) fresh cocktail shrimp, not canned
1 cup Boursin cheese, or herbed cream cheese
1 loaf multi grain bread
1 small lemon, thinly sliced
Pat dry the cocktail shrimp and set aside. Using a zester, score the cucumber length-wise creating long grooves. Cut the cucumber in half along it's length and thinly slice using a mandoline; set aside.
Preheat oven to 350°F. Using a 1-1/2" cookie cutter or small glass, create circles from the bread slices and bake until lightly toasted. Let cool slightly.
To prepare canapés: spread a spoonful of boursin on each toast round, or cracker. Top with 3 thinly sliced cucumber halves, then 3 small shrimp, overlapping slightly. Garnish with a dollop of cocktail sauce and finish with a lemon slice and a sprig of dill.