Grey Shrimp Mini-sandwiches with Tête de Moine AOP
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Cook/bake time20 min.
50 g salted butter + 3 tbsps salted butter, at room temperature
100 g grey shrimp
½ tsp lemon juice
½ bunch of chives, chopped
8 à 10 slices toasting bread, crusts off
12 to 18 rosettes of Tête de Moine AOP
1 In a bowl, beat 50 g butter with the lemon juice, salt and pepper until smooth. Mix in the shrimp and2 tbsps of chives.
2 Spread butter on the bread. Spread the shrimp mixture on the bread. Top with another slice of bread and press firmly. Cut into triangles and repeat until the bread is used up. Allow to rest in a cool place for 30 minutes. Spread the remaining butter on the short sides and dip in the remaining chives.