Sardines with Jalapeno Cream Cheese and Cocktail Olives

• 1/2 cup softened cream cheese
• 1 small jalapeno, 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

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.
3. Top with the sardines and parsley leaves, garnish with the olive slices and serve.

cream cheese, jalapeno, scallion, salt, paprika, crackers, skinless sardines, parsley, green olives

Taken from www.foodandwine.com/recipes/sardines-jalapeno-cream-cheese-and-cocktail-olives (may not work)