Shrimp Crostini with Avocado Cream

• 2 each fully ripe avocados, pureed
• Philadelphia Light Brick Cream Cheese Spread, softened
• 2 Tbsp. lime juice Safeway 3 ct For $1.00 thru 02/09
• 1 cup canned black beans, rinsed, well drained and lightly pureed
• 2 each jalapeno peppers, seeded, diced
• 24 slices French bread, cut into 1/2-inch-thick slices, brushed with olive oil and toasted
• 24 each uncooked large shrimp, peeled with tails left on, deveined and grilled Safeway 1 lb For $8.99 thru 02/09
• 1/4 cup tomatoes, diced
• 24 each fresh cilantro leaves

1. Process avocados, cream cheese spread and lime juice in food processor until smooth; spoon into pastry bag fitted with fluted tip.
2. Combine beans and peppers.
3. For each serving: Spoon 2 tsp.
4. (10 mL) bean mixture onto centre of 1 toast slice.
5. Place 1 shrimp next to bean mixture on each toast slice, then pipe about 4 tsp.
6. (20 mL) avocado mixture next to each shrimp.
7. Top each with 1/2 tsp.
8. (2 mL) tomatoes and cilantro leaf.

fully ripe avocados, cream cheese, lime juice, black beans, jalapeno peppers, bread, shrimp, tomatoes, cilantro

Taken from www.kraftrecipes.com/recipes/shrimp-crostini-avocado-cream-129880.aspx (may not work)