Crostini with Jerk Shrimp and Pineapple Chutney

Ingredients

• 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

Instructions

• 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.