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Shrimp and Dill Toasts

Shrimp and Dill Toasts
  • Prep 15 min
  • Total 15 min
  • Servings 16
Looking for an easy seafood appetizer? Then try these tasty toasts topped with shrimp.
September 8, 2011


  • 16 slices (1/2 inch thick) baguette French bread
  • 1/3 cup chives-and-onion cream cheese spread (from 8-oz container)
  • 1/3 cup finely chopped green bell pepper
  • 8 cooked large shrimp, peeled (tail shells removed), cut in half lengthwise
  • 16 sprigs fresh dill weed


  • 1
    Heat oven to 350°F. Place bread slices on ungreased cookie sheet. Bake 5 minutes. Turn slices over; bake about 7 minutes longer or until crisp and very light brown. Cool.
  • 2
    Spread each toast with 1 teaspoon cream cheese spread; top with 1 teaspoon bell pepper and half a shrimp. Top with 1 sprig dill weed. Serve immediately, or cover and refrigerate up to 1 hour.

No nutrition information available for this recipe
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