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Asparagus Spear Shrimp Toast

This is an appetizer with a little kick of cajun spice. Gluten, dairy and egg free.

Ingredient's for Dill Cream Cheese Spread

4 ounces Kite Hill cream cheese

1/2 tablespoon fresh lemon

1/3 cup VioLife mozzarella shreds

3/4 teaspoon garlic powder

1/2 teaspoon paprika

1 teaspoon dill

1/8 tsp salt

Ingredients for Toast Toppings

1 package Schar Ciabatta Rolls

26 unthawed medium raw peeled, deveined, tail off shrimp

12 asparagus stocks

1 teaspoon garlic oil

1 tablespoon Cajun seasoning (for homemade option see my Cajun seasoning recipe under Recipes-> Toppings/Sauces)


  1. Mix together all the ingredients for dill cream cheese spread and let sit for 3 hours or overnight.

  2. Once you are ready to bake the toast, preheat oven to 400°F.

  3. Spray large baking sheet with cooking spray.

  4. Make sure your shrimp is unthawed. Pat shrimp dry with paper towel.

  5. Cut 3 inches of the asparagus top off. Then slice each asparagus spear in half. Set aside.

  6. Toss shrimp in garlic oil first. Then toss in Cajun seasoning. Set aside.

  7. Evenly slice each ciabatta roll into 6 pieces of toast. You will have 24 slices of toast.

  8. Evenly spread dill cream cheese on one side of each slice of ciabatta bread.

  9. Add a halfed asparagus spear at an angle on the toast.

  10. Add shrimp in the middle and on top of the asparagus.

  11. Bake for 12 minutes.

  12. Let cool for 5 minutes.

  13. Enjoy!


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