Ingredients
6
tbsp (3/4 stick) butter, room temperature
3
tbsp finely chopped celery
1
1/2 tbsp chopped Italian parsley
2
1/2 tsp drained prepared white horseradish
2
tsp whole grain Dijon mustard
1
tsp Worcestershire sauce
1
small garlic clove, minced
24
1 1/2-inch rounds or squares cut from Westphalian-style pumpernickel bread slices
8
ounces cooked peeled medium shrimp, cut into 1/2-inch pieces
2
tbsp chopped fresh chives
Directions
2.
Using fork, mix all ingredients in small bowl to blend.
4.
Mix first 12 ingredients in medium bowl.
5.
Preheat oven to 425°F. Spread molasses butter lightly over bread; arrange in single layer on baking sheet. Bake until bread begins to firm up, about 10 minutes. Cool.
6.
Mix shrimp into remoulade sauce. Top toasts with shrimp mixture. Sprinkle with chives. Place toasts on platter.
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