Sardines with Jalapeño Cream Cheese and Cocktail Olives
Sardines with Jalapeño Cream Cheese and Cocktail Olives
Sardines with Jalapeño Cream Cheese and Cocktail Olives
© Tina Rupp
Sardines with Jalapeño Cream Cheese and Cocktail Olives
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TOTAL TIME:
20 MIN
- SERVINGS: Makes 20 Toasts
Ingredients
- 1/2 cup softened cream cheese
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1 small jalapeño, seeded and minced
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1 scallion, thinly sliced
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Salt
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Hot paprika
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20 small seeded rye toasts or crackers
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One 3.75-ounce can boneless, skinless sardines, drained, sardines broken or cut into 20 equal-sized pieces
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20 parsley leaves
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8 pimento-filled green olives, sliced crosswise 1/4 inch thick
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Directions
- 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.
Make Ahead
The jalapeño cream cheese can be refrigerated for up to 3 days. Bring to room temperature before using.
Sardines with Jalapeño Cream Cheese and Cocktail Olives
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