Shrimp and Dill Toasts

Shrimp and Dill Toasts

Looking for an easy seafood appetizer? Then try these tasty toasts topped with shrimp.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

16

appetizers

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.
Makes 16 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Appetizer)
  • Calories 50
    • (Calories from Fat 15),
  • Total Fat 2g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 90mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 0g,
    • Sugars 1g),
  • Protein 2g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.