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ines with Jalapeño Cream Cheese and Cocktail Olives
© Tina Rupp

Sardines with Jalapeño Cream Cheese and Cocktail Olives

  • SERVINGS: Makes 20 Toasts
  • FAST
  1. 1/2 cup softened cream cheese
  2. 1 small jalapeño, seeded and minced
  3. 1 scallion, thinly sliced
  4. Salt
  5. Hot paprika
  6. 20 small seeded rye toasts or crackers
  7. One 3.75-ounce can boneless, skinless sardines, drained, sardines broken or cut into 20 equal-sized pieces
  8. 20 parsley leaves
  9. 8 pimento-filled green olives, sliced crosswise 1/4 inch thick
  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.
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