top of page

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.

3 views0 comments
Author? Chef? Wine distributor? Spread your passion with our community of loyal readers who love books, food, and travel.

AGR Book Club exists to connect readers to creators that curate a memorable experience inspired by the stories told in books. If you would like to share a dish or wine derived from a book or are the author of a fiction book that takes you on unforgettable adventure, let's talk.

bottom of page