© Tina Rupp
Active Time
N/A
Total Time
20 MIN
Yield
Serves : Makes 20 Toasts

How to Make It

Step 1    

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

Step 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.

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