10 slices white bread. 2 tablespoons butter or margarine, melted. 1/2 teaspoon dried thyme leaves. 1 pkg (12 oz) frozen cooked shrimp, thawed, chopped. 1/2 cup Kraft Shredded Colby and Monterey Jack Cheese. 1/3 cup Kraft Mayo Real Mayonnaise. 1/4 teaspoon salt. Instructions for Shrimp Canapes:
Preheat broiler. Trim crusts from bread slices, then cut into 20 assorted shapes, using 2 inch fluted round cookie cutter to cut circles and sharp knife to cut triangles.
Tear enough of the bread trimmings into fine crumbs to measure 1/2 cup crumbs; set aside.
Mix butter and thyme; brush evenly onto bread cutouts. Place in single layer on baking sheet.
Broil 2 min or until golden brown. Meanwhile, mix reserved bread crumbs with shrimp, cheese, mayo and salt. Spread evenly onto toast cutouts. Broil an additional 8 to 10 min or until hot and bubbly. Makes 20 servings, 1 appetizer each.