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Crostini with Jerk Shrimp and Pineapple Chutney


  • 1 French bread baguette, cut into 1/2-inch slices

  • 2 tablespoons extra-virgin olive oil

  • 4 ounces cream cheese, softened

  • ½ teaspoon lemon zest

  • 1 tablespoon fresh lemon juice

  • ½ teaspoon kosher salt

  • 2 ½ tablespoons chopped fresh dill, divided

  • 1 English cucumber, thinly sliced

  • 4 ounces smoked salmon

  • ¼ teaspoon cracked black pepper


  • Step 1. Preheat oven to 375°. Arrange bread slices in a single layer on a rimmed baking sheet; brush top of each slice with olive oil. Bake 8 to 10 minutes or until toasted.

  • Step 2. Combine cream cheese, lemon zest and juice, salt, and 2 tablespoons dill in the bowl of a food processor; process until smooth. Spread cream cheese mixture evenly over toasts. Top each toast with 2 cucumber slices, pressing gently into cream cheese mixture. Arrange smoked salmon evenly over cucumbers. Sprinkle toasts evenly with black pepper and remaining 1 1/2 teaspoons dill.

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