Step #2
20 oz. Simplot Extreme Supreme Cream (see below)
50 pieces Shrimp, peeled, tail on, grilled
8 oz. Cranberry Chutney (see below)

Method:
Step #1
1. Brush baguette slices with olive oil.
2. Bake in a preheated 350 F oven for 7-10 minutes or until toasted and crispy.

Step #2
1. To assemble each crostini, place 1 Tbsp. of extreme supreme cream on a  baguette slice.
2. Top with one shrimp and garnish with 1/2 tsp. of cranberry chutney.
3. For a serving, assemble five crostini and place on a plate.

Extreme Supreme Cream
1. Whisk together 1 lb. of Simplot Extreme Supreme Cream Guacamole with 4 oz. of sour cream in a small bowl until blended.

Cranberry Chutney
1. Combine 6 oz. of diced onion, 2 oz. of currants, 4 oz. of dried cranberries, 4 fl. oz. of white balsamic vinegar, 2 oz. of molasses, 2 fl. oz. of olive oil, 8 fl. oz. of water and 1 tsp. each of gresh, grated ginger and Asian chili garlic sauce in a heavy sauce pan.
2. Simmer ingredients until almost all of the liquid is evaporated.
3. Process briefly in a food processor to chop the cranberries.