Ingredients
18
slices pumpernickel cocktail bread
1/3
cup onion-and-chive cream cheese spread (from 8-oz tub)
18
slices salmon lox (6 oz)
18
very thin strips red or green bell pepper
18
sprigs fresh dill weed
Preparation
Heat oven to 400°F. On ungreased cookie sheet, bake bread slices 4 to 5 minutes or until crisp.
Spread bread slices with cream cheese spread. Top with lox, bell pepper and dill weed sprigs.
