Saucy Nag Shrimp Crostini

Number of Servings: 8

16 half-inch thick French baguette slices
1 small garlic clove
Olive oil spray
1/3 C. reduced fat mayonnaise
2 Tbsp. softened unsalted butter
2 Tbsp. prepared creamy horseradish
1 Tbsp. snipped fresh dill, plus sprigs to garnish
2-oz. Havarti cheese
6-oz. precooked cocktail shrimp
Drained and sliced pickled cippolini onions to top (optional)

Preheat oven to 425ºF. Cut French baguette into half-inch thick slices. Peel garlic clove and rub both sides of baguette slices. Spritz the baguette slices with olive oil spray on both sides and place on a large non-stick baking sheet. Toast for 5 minutes; turn slices over and toast for 4 minutes; remove from oven and set aside. In a medium non-reactive mixing bowl, combine mayonnaise, butter and horseradish; stir well to thoroughly mix. Wash and dry dill and, using kitchen shears, snip enough to equal 1 Tbsp.; add to bowl. Grate the Havarti directly over bowl. Add shrimp. Stir thoroughly to mix all ingredients. Spread the baguette slices with the saucy nag shrimp spread and place on a non-stick baking sheet. Place the oven rack 4 – 5 inches from broiler. Turn oven temperature to broil. Place the crostini in oven to broil 3 – 4 minutes until bubbly and tops begin to brown. Remove baking sheet from oven; transfer crostini to a serving platter and garnish with dill sprigs. If desired, serve with drained and sliced pickled cippolini onions. These can be made ahead of time. Toast the crostini and prepare the saucy nag shrimp sauce up to three days before serving.