1 (1 1/2 lb.) loaf thin sliced sandwich bread
1/3 c. butter, melted
1 (4 1/4 oz.) can tiny shrimp, drained
3/4 c. mayonnaise
1/3 c. grated Parmesan cheese
1/3 c. (1.3 oz.) shredded Swiss cheese
1/4 tsp. Worcestershire sauce
1/8 tsp. hot sauce
Paprika
Parsley sprigs (optional)

Roll each bread slice to 1/4 inch thickness, cut with a 2 1/2 inch daisy-shaped cutter. Lightly brush each slice of bread with butter and place in miniature tart shells. Bake at 400 degrees for 8-10 minutes or until lightly browned. Rinse shrimp; let stand in ice water 20 minutes. Drain well.

Combine shrimp, mayonnaise, cheeses, Worcestershire sauce and hot sauce; stir well. Spoon shrimp mixture evenly into tart shells; sprinkle with paprika. Bake at 400 degrees for 8-10 minutes or until bubbly. Garnish with parsley sprigs, if desired. Yield 22 appetizers.