Bruschetta with Shrimp & Chèvre

Bruschetta with Shrimp & Chèvre

Bruschetta with shrimp, dill, and chèvre. These are very similar to traditional Swedish open faced sandwiches which are served in cafes, bakeries, and when guests come to visit – just smaller! We have adapted it as a lovely little appetizer.


1 freshly baked baguette
1 bag (60/90ct) frozen, cooked, peeled, deveined shrimp
3 ounces chèvre
1 tablespoon creme fraiche*
2 tablespoons fresh dill, minced
2 tablespoons extra virgin olive oil
4 stems of fresh dill
2 teaspoons sea salt
2-4 lemon slices for garnish



  1. Slice the baguette into 8 1/2-inch slices.
  2. Brush olive oil on both sides of bread.
  3. Place the bread slices in a frying pan or toast them in the oven at 400 degrees until lightly toasted/browned on both sides.
  4. If you want to do this in advance, you may toast/brown the bread on one side as described above, then cool. Place them in a ziplock bag until you’re ready to finish and serve to your guests.


  1. Bring 1 cup of water to a boil with the dill stems.
  2. Lower the heat to low. Add the sea salt and shrimp and leave for 3 minutes, drain, and set aside.
  3. Mix the chèvre, creme fraiche, and minced dill in a small bowl. Spread thickly onto baguette slices.
  4. Top each baguette slice with several shrimp.
  5. Garnish with a sliver of lemon and dill sprig. Arrange on platter and serve.

* To make your own creme fraiche, simply mix 1 part sour cream with 2 parts heavy cream!

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