Ingredients
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
Preparation
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.
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.
