• Fast
• Make-Ahead

Ingredients

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

Directions

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.

Make Ahead

The jalapeño cream cheese can be refrigerated for up to 3 days. Bring to room temperature before using.