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ines with Jalapeño Cream Cheese and Cocktail Olives

© Tina Rupp

Sardines with Jalapeño Cream Cheese and Cocktail Olives

Contributed by Marcia Kiesel

TOTAL TIME: 20 MIN
SERVINGS: Makes 20 Toasts

•BASIC-EASY
•FAST

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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

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