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shrimp Rangoon toast on garlicy baguette

Shrimp Rangoon Toast

This Shrimp Rangoon Toast starts with crisp baguette slices brushed with garlic-infused olive oil, then topped with a creamy shrimp and cream cheese mixture. It's a rich, flavorful, make-ahead appetizer that's perfect for parties and holiday gatherings.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 24 pieces (depending on baguette size)
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 crusty baguette sliced into 1/2 inch thick slices on an angle
  • ¼ cup olive oil
  • 2 garlic cloves for infusing olive oil
  • 1 cup finely chopped cooked shrimp
  • 6 ounces cream cheese, softened
  • 2 tablespoons mayonnaise
  • 2 teaspoons fresh lime juice (lemon juice may be substituted)
  • ¾ cup chopped green onions
  • ½ teaspoon lemon pepper
  • 4 tablespoons butter melted

Method
 

  1. Preheat oven to 425℉.
  2. Make garlic oil: In a small saucepan, warm the olive oil with minced garlic over low heat for 3 - 4 minutes (don't let it brown). Remove from heat and let sit for a few minutes to infuse.
  3. Brush and toast: Arrange baguette sliced on a parchment lined baking sheet. Brush lightly with garlic oil on both sides. Bake 5 - 7 minutes, just until crispy and lightly golden.
  4. Make the shrimp topping: In a medium bowl, combine chopped shrimp, cream cheese, mayonnaise, lime juice, green onions, lemon pepper, and melted butter. Mix until creamy and evenly combined.
  5. Assemble: Spoon about a tablespoon of the shrimp mixture onto each toasted baguette slice.
  6. Bake again: Return to oven for 5 -7 minutes, until the tops are bubbly and lightly browned.
  7. Serve: Garnish with chopped green onion or fresh herbs if desired.

Notes

This recipe makes about 24 appetizer toasts, perfect for 8-10 guests when served with other party bites.  You can easily double it for larger holiday gatherings.