This is a favorite time of the year for me, with Diwali, Thanksgiving, and Christmas celebrations lined up one after another. I’ll take any excuse to cook for my friends and family. This season will be even more special, after the year we've all had, so I am going to have a little party and make the most of it. These cheesy, herby shrimp toasts are definitely something I’ll be cooking. They are super simple to put together—you can prepare all the bits beforehand and finish them a couple of minutes before serving.
Ingredients
- 1 (12-inch) baguette, cut into 20 thin slices
- 2 tablespoons salted butter, melted
- 1-inch piece fresh ginger, finely chopped (about 2 tablespoons)
- 1 small red onion, finely chopped
- 3 tablespoons (10 grams) finely chopped fresh dill fronds, plus more for serving
- 8 to 10 jumbo shrimp (about 6 ounces; 16/20s are a good size), shelled, deveined, and finely chopped
- 2 tablespoons mayonnaise
- 1/4 teaspoon table salt
- pinch freshly ground black pepper
- pinch chile flakes
- 3 tablespoons (20 grams) grated mild yellow cheddar
Instruction
- Heat the broiler to high (480°F/250°C) with a rack in the upper third. Line a sheet pan with foil and place the bread slices on top. Toast for about 1 minute, until they start turning golden. Flip, then toast the other side until golden. Once toasted, brush the butter on all the slices.
- In a medium bowl, combine the rest of the ingredients and mix well. Divide the mixture between the buttered toasts and press it to flatten it slightly. Place the sheet pan back under the hot grill for 3 to 5 minutes, until the shrimp are pink and cooked through. Sprinkle the toasts with some sprigs of dill on top and serve.
