1/2 cup KRAFT Shredded Colby & Monterey Jack Cheeses
1/3 cup KRAFT Real Mayo Mayonnaise
1/4 tsp. salt
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Let's Make It
Preheat broiler. Trim crusts from bread slices, then cut into 20 assorted shapes, using 2-inch fluted round cookie cutter to cut circles and sharp knife to cut triangles. Tear enough of the bread trimmings into fine crumbs to measure 1/2 cup crumbs; set aside.
Mix butter and thyme; brush evenly onto bread cutouts. Place in single layer on baking sheet.
Broil 2 min. or until golden brown. Meanwhile, mix reserved bread crumbs with shrimp, cheese, mayo and salt. Spread evenly onto toast cutouts. Broil an additional 8 to 10 min. or until hot and bubbly.
Cut out and toast bread shapes as directed. Store in tightly covered container or resealable plastic bag. Prepare shrimp mixture as directed; cover and refrigerate until about 30 min. before serving time. Spread shrimp mixture onto toast cutouts, and broil as directed.
Substitute 2 cans (6 oz. each) crabmeat, drained and flaked, for the chopped shrimp.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
20 servings, 1 appetizer each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.