Sardines with Jalapeño Cream Cheese and Cocktail Olives

  • Total Time:
  • Servings: Makes 20 Toasts

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  • 1/2 cup softened cream cheese
  • 1 small jalapeño, seeded and minced
  • 1 scallion, thinly sliced
  • Salt
  • Hot paprika
  • 20 small seeded rye toasts or crackers
  • One 3.75-ounce can boneless, skinless sardines, drained, sardines broken or cut into 20 equal-sized pieces
  • 20 parsley leaves
  • 8 pimento-filled green olives, sliced crosswise 1/4 inch thick

How to make this recipe

  1. In a bowl, blend the cream cheese with the jalapeño and scallion and season with salt and hot paprika.

  2. Spread 1 rounded teaspoon of the jalapeño cream cheese onto each rye toast. Top with the sardines and parsley leaves, garnish with the olive slices and serve.

Contributed By Photo © Tina Rupp Published December 2008

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