Looking for an easy seafood appetizer? Then try these tasty toasts topped with shrimp.
slices (1/2 inch thick) baguette French bread
cup chives-and-onion cream cheese spread (from 8-oz container)
cup finely chopped green bell pepper
cooked large shrimp, peeled (tail shells removed), cut in half lengthwise
sprigs fresh dill weed
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.
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.
Taking these to a party? Toast the bread slices earlier in the day; cool and store in a resealable food-storage plastic bag, then assemble at the party.
Substitute cooked scallops or crabmeat for the shrimp.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Appetizer
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.