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Crostini with Jerk Shrimp and Pineapple Chutney

Photo: Iain Bagwell; Styling: Rachael Burrow

Hands-on time 25 mins
Total time 25 mins

Makes 12 servings

Top baked bread slices with pineapple mixture, Jamaican-spiced shrimp, and cilantro for a flavorful appetizer. 


  • 1 French bread baguette, cut into 1/2-inch slices
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup pineapple preserves
  • 1 1/2 tablespoons finely chopped seeded jalapeño
  • 1 teaspoon cider vinegar
  • 2 tablespoons unsalted butter
  • 1 pound medium shrimp, peeled and deveined
  • 1 tablespoon Jamaican jerk seasoning (such as Spice Islands)
  • 1/2 teaspoon orange zest
  • 1 tablespoon fresh orange juice
  • 2 tablespoons chopped fresh cilantro

How to Make It

  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.

  2. Combine preserves, jalapeño, and cider vinegar in a medium bowl, stirring to combine. Spread pineapple mixture evenly over toasts.

  3. Melt butter in a large skillet over medium heat. Add shrimp to pan; sprinkle with jerk seasoning and orange zest and juice, tossing to coat. Cook 5 to 6 minutes or until shrimp are cooked through. Remove from heat; let cool slightly.

  4. Arrange shrimp evenly over toasts; sprinkle evenly with cilantro.