Smoked Oyster Pate

• 1 8 oz tub cream cheese
• 3 tablespoons milk
• 4 tablespoons green onions, finely chopped white and some green parts
• 3 teaspoons Worcestershire sauce
• 2 teaspoons Tabasco sauce, or to taste
• 1 clove garlic, finely chopped
• 1 tablespoon flat-leaf parsley, finely chopped
• 1 4 oz can smoked oysters, drained and chopped
• sea salt and freshly ground black pepper, to taste
• 1 baguette, sliced into thin rounds
• butter, to taste

1. COMBINE: In a medium bowl, pour the cream cheese, milk, green onions, Worcestershire, Tabasco, garlic, and parsley. Stir to combine. If the mixture seems too thick, thin it with a teaspoon or two more milk. ( It should be thick but everything should be evenly blended.) Fold in the oysters. Season to taste with salt and pepper.
2. TOAST: Spread butter, to taste, on one side of each round of baguette. Place in a 400 degree oven until lightly toasted.
3. SERVE: Place the oyster pate and the toast on a serving tray. Each guest can place a dollop of the pate onto a round of toast.

cream cheese, milk, green onions, worcestershire sauce, tabasco sauce, clove garlic, flatleaf parsley, oysters, salt, baguette, butter

Taken from food52.com/recipes/16334-smoked-oyster-pate (may not work)