Salmon Caviar Hearts
- 12 ounces cream cheese, room temperature
- 1 1/2 cups finely minced radishes
- 2 tablespoons snipped fresh chives
- 1 tablespoon prepared horseradish
- Salt and freshly ground black pepper, to taste
- 1 loaf very thinly sliced white bread
- 6 ounces red salmon caviar
- Fresh parsley sprigs
- Beat the cream cheese with an electric mixer until light and fluffy.
- Beat in the radishes, chives, horseradish, and salt and pepper to taste until blended.
- Refrigerate until firm.
- Preheat oven to 325F.
- Cut sixty 1-inch hearts with a cookie cutter from the bread slices.
- Place in a single layer on baking sheets and bake until lightly toasted.
- Turn and toast the second side.
- Spread each toast heart with a thin layer of the radish cream cheese.
- Place 1/2 teaspoon of the salmon caviar on the top center of each heart.
- Garnish each heart with a little parsley sprig.
cream cheese, radishes, fresh chives, horseradish, salt, very, red salmon, parsley sprigs
Taken from www.cookstr.com/recipes/salmon-caviar-hearts (may not work)