Ackee Mousse on Whole Wheat Crostini

Photo by Carlington Wilmot

winter 2007 JamaicanEats

  • 3 ½ ounces/100 g ackee
  • 1 ounce/30 g onion
  • 10 g garlic
  • 2 leaves fresh basil
  • 1 ounce/30 g cooking cream
  • Salt and pepper for seasoning


  • 3 slices whole wheat bread
  • ½ ounce/10 g minced garlic
  • 1 ounce/25 g butter


  1. Boil ackee, garlic and onion in a flavoured stock and make a fine puree along with basil.
  2. Mix cooking cream and season with salt and pepper.
  3. Mix butter and mince garlic to make garlic butter.
  4. Apply garlic butter on the whole wheat bread and toast it.
  5. Cut the bread into triangles and pipe ackee mousse on top.

Garnish with black olives.
Serve cold


-By Hilton Hotel, Kingston, Jamaica

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