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Savory Shrimp and Mushroom Crostini

A delicately browned crostini bite topped with sweet crab dip, sliced portabella mushrooms, and a plump garlic butter shrimp.
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4 tblsp butter
3 medium portabella mushrooms, thinly sliced (about 48 pieces)
24 pre-cooked jumbo shrimp
1 clove garlic, minced
1 Kinnikinnick Baguette or 3 Kinnikinnick hot dog buns
1/2 cup Crab Dip (recipe on kinnikinnick.com)
1/2 cup shredded cheddar cheese
chopped fresh parsley

1.   Sautee mushrooms in 3 tblsp butter for 4-5 minutes until soft, remove from pan
2.   Sautee shrimp and garlic in 1 tblsp butter for 2-3 minutes until shrimp are coated
3.   Cut baguette or hot dog buns into 1/4" slices on an angle (24 pieces)
4.   Spread a thin layer of crab dip on baguette
5.   Layer with 2 slices of mushroom & 2 shrimp
6.   Place on parchment paper lined baking sheet
7.   Sprinkle with cheddar cheese
8.    Bake at 350F for 8 minutes
9. Top with sprig of parsely and serve immediately

Serves 12 (2 crostinis each)

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