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Shrimp Crostini with Fresh Dill


1 sourdough baguette – thinly sliced
Olive oil
8 oz package cream cheese – softened
1/2 cup mayonnaise
2 T Dijon mustard
1 1/4 lbs cooked small shrimp – coarsely chopped
1/2 cup green onions – minced
1 1/2 T fresh dill – chopped
1 T lemon juice – freshly squeezed
1 tsp lemon peel – grated
1 tsp tobasco
Salt and pepper
Small sprigs of fresh dill for garnish


Preheat oven to 425 degrees. Place sliced sourdough on a foil covered baking sheet and brush the bread with a small amount of olive oil. Bake 8-10 minutes until lightly toasted. Remove from oven and cool.

Beat together cream cheese, mayonnaise and Dijon mustard in large bowl. Fold in shrimp, green onions, dill, lemon juice, lemon peel and tobasco. Season with salt and pepper to taste.

Spread 1 T shrimp mixture on top of each toasted baguette slice. Broil briefly until the shrimp mixture just begins to brown, about 1-2 minutes. Top with a small fresh sprig of dill. Serves 8-10.

Serve with:

Kunde Family Winery Sauvignon Blanc – Block 4SB20

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