Smoked Salmon with Scallion Cream Cheese Mini Toasts
O Organics® bake at home multigrain Batard (thin, dark rye bread cut in quarters can be used)
O Organics® cooking spray
1/3 cup Lucerne® Neufchatel cream cheese or light cream cheese
2 Tbs scallions or green onions, minced or finely-chopped
1 1/2 tsp chopped fresh dill
1 1/2 tsp chopped capers
6 dashes Signature Kitchens® Sriracha chili sauce or 4 dashes Tabasco
About 3 oz Waterfront Bistro® thinly-sliced smoked salmon or lox
3 thin slices red or Bermuda onion
1. Preheat oven to 350°. Cut 10 slices off the multigrain Batard (about 1/3-inch thick) and lightly coat both sides with cooking spray. Place on a non-stick baking sheet and toast the slices until golden (about 10 minutes).
2. While bread is toasting, combine cream cheese, scallion, dill, capers and Sriracha or Tabasco in mini food processor or small mixing bowl. Process or beat until the cheese is fluffy, stopping the machine from time to time to scrape down the sides of the bowl.
3. Spread the cream cheese mixture on the toasts and top each with slices of the salmon and thinly-sliced onion. Garnish the toasts with a sprig of fresh dill, if desired. Serve immediately or cover and hold in the refrigerator until ready to serve.