Better Homes and Gardens/December 2006

Shrimp and Cheese Crisps
Servings Preparation Time Cooking Time Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
20 each 25 minutes 50 minutes


INGREDIENTS:
1 frozen puff pastry sheet, thawed Tomato Tapenade 1/2 cup frozen peeled, cooked salad shrimp, thawed and well drained (3 ounces)
2/3 cup finely shredded 4-cheese blend grape tomatoes, sliced (optional) cooked salad shrimp (optional)



1 Preheat oven to 375F. Unfold pastry. Using a 2-inch fluted cutter, cut pastry into circles. Do not reroll scraps. Place rounds on an ungreased baking sheet. Bake about 15 minutes or until puffed and lightly browned. Remove to a wire rack; let cool.
2 Split pastry rounds. Evenly spread 1/2 teaspoon of Tomato Tapenade over the bottom half of each round. Top with shrimp and sprinkle with cheese. Replace tops. Return filled pastries to baking sheet. Bake about 5 minutes more or just until cheese melts. Serve warm. If desired, garnish with grape tomato slices and additional shrimp.
3 TOMATO TAPENADE: Finely chop half of a 7-ounce jar oil-packed dried toamtoes, drained. Combine the chopped tomatoes; 2 tablespoons oil from the toamtoes; 2 tablespoons drained capers, finely chopped; 2 cloves garlic, minced; 1 teaspoon anchovy paste; and 1/2 teaspoon ground black pepper. Mix well.

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