Salmon Caviar Hearts

1. 1

   Beat the cream cheese with an electric mixer until light and fluffy.

2. 2

   Beat in the radishes, chives, horseradish, and salt and pepper to taste until blended.

3. 3

   Refrigerate until firm.

4. 4

   Preheat oven to 325F.

5. 5

   Cut sixty 1-inch hearts with a cookie cutter from the bread slices.

6. 6

   Place in a single layer on baking sheets and bake until lightly toasted.

7. 7

   Turn and toast the second side.

8. 8

   Spread each toast heart with a thin layer of the radish cream cheese.

9. 9

   Place 1/2 teaspoon of the salmon caviar on the top center of each heart.

10. 10

    Garnish each heart with a little parsley sprig.

* Per serving · 4 servings · Values may vary.

No additional tips available.