-12 slices sweet or sourdough baguette, about ¼-inch thick and 4 to 5 inches long
-1 firm ripe avocado (about 8 ounces)
-1 teaspoon fresh lemon juice
-1/3 pound cooked bay shrimp
-1 tablespoon whole-grain mustard
-2 tablespoons finely sliced green onion
-12 slices Kerrygold Dubliner Cheese, 1/8-inch thick and 1 inch long (about 3 ½ ounces)
Heat oven to 350 F. Arrange bread slices in a single layer on an 11-by 17-inch baking sheet. Bake until lightly golden at edges, about 10 minutes. Meanwhile, peel and pit avocado; cut into ½ inch chunks. In medium bowl, gently mix avocado, lemon juice, shrimp, mustard, and green union. Spoon mixture equally onto bread slices. Place one slice of cheese over avocado mixture on each toast. Bake until cheese melts and shrimp mixture is warm, about 5 minutes. Serve hot.
Makes 6 servings.