Print

Print Recipe

Crispy baguette slices topped with a creamy, garlicky cheese spread and tender shrimp, baked with melted mozzarella and Parmesan for a savory Italian-American appetizer.

Ingredients

Scale
  • 1 sturdy French baguette (about 12 oz / 340 g, 14–16 inches long)
  • 2 tbsp unsalted butter, melted to brush on
  • 1 lb raw medium or large shrimp, peeled, deveined, tails removed (if frozen, thaw completely)
  • 1 tbsp unsalted butter
  • 3 cloves garlic, finely minced
  • 3 oz cream cheese, softened to room temperature
  • 2 tbsp mayonnaise
  • 1 1/2 cups shredded low-moisture mozzarella
  • 1/2 cup finely grated Parmesan
  • 3/4 tsp Italian seasoning
  • 1/2 tsp paprika
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tsp fresh lemon juice
  • 1 tbsp chopped fresh parsley (in mixture)
  • 1 tbsp chopped fresh parsley (to sprinkle on top)
  • Lemon wedges (optional)

Instructions

  1. Preheat oven to 400°F (200°C) and line a rimmed baking sheet with foil.
  2. Cut the baguette lengthwise, arrange halves cut side up on the baking sheet, brush cut sides with melted butter, and bake 5–6 minutes until dry and lightly toasted; remove and set aside.
  3. Pat shrimp very dry with paper towels. Reserve 12–16 whole shrimp for topping. Chop remaining shrimp into ~1/2-inch pieces.
  4. Heat 1 tablespoon butter in a large skillet over medium heat. Add minced garlic and cook about 20 seconds until fragrant. Add chopped shrimp and cook 60–90 seconds until they just start to turn pink but are not fully firm.
  5. Transfer shrimp and garlic butter mixture to a plate and let cool for 5 minutes, leaving any liquid in skillet.
  6. In a mixing bowl, combine softened cream cheese, mayonnaise, shredded mozzarella, grated Parmesan, Italian seasoning, paprika, salt, pepper, lemon juice, and parsley.
  7. Fold cooled chopped shrimp and garlic butter into cheese mixture and stir until thick and spreadable. If too loose, stir in 1–2 tablespoons more Parmesan.
  8. Spread the shrimp-cheese mixture evenly over both toasted baguette halves, pushing close to edges. Arrange reserved whole shrimp on top and press lightly to adhere.
  9. Bake 9–11 minutes until cheese melts and topping is hot, shrimp are opaque (internal temp 145°F / 63°C). Optionally broil 30–60 seconds, watching carefully to brown.
  10. Let toasts rest 2 minutes. Sprinkle with chopped parsley and slice each baguette half into six pieces using a serrated knife.

Notes

Dry shrimp thoroughly before cooking to avoid moisture in the cheese spread., If cheese spread is too loose, add more Parmesan as needed., Use low-moisture shredded mozzarella instead of fresh mozzarella to avoid watery spread., Slice jumbo shrimp lengthwise for even cooking without over-toasting bread., Watch carefully when broiling to prevent burning., Resting after baking allows cheese to set for clean slices., Cooked shrimp can be used by warming garlic in butter separately and mixing with chopped shrimp., Add red pepper flakes or cayenne (1/4 to 1/2 tsp) to cheese spread for spicy variation., Swap up to 1/4 cup mozzarella with fontina or smoked provolone for smoky flavor., Alternative breads like sturdy ciabatta or demi-baguettes work well., Store leftovers in an airtight container refrigerated within 2 hours, keeps 2-3 days., Reheat in oven or air fryer at 350°F (175°C) until hot (165°F internal temp)., Freezing is not recommended due to texture changes.

Nutrition

Find it online: https://cozyovenkitchen.com/cheesy-garlic-shrimp-toasts/