Sardines with Jalapeno Cream Cheese and Cocktail Olives
Recipe from Food & Wine


Sardines with Jalapeno Cream Cheese and Cocktail Olives
Tina Rupp

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Servings: Makes 20 Toasts
Prep Time: 20 mins
Total Time: 20 mins
Related Categories: Appetizers, Canapes, Fish and Seafood, Other Fish and Seafood, Other Seafood Appetizers
 
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Ingredients
  • 1/2  cup
    softened cream cheese
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  • 1 
    small jalapeno, 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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  • 1 
    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
1.
In a bowl, blend the cream cheese with the jalapeno and scallion and season with salt and hot paprika.
2.
Spread 1 rounded teaspoon of the jalapeno cream cheese onto each rye toast. Top with the sardines and parsley leaves, garnish with the olive slices, and serve.
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