- 4 slices dark pumpernickel bread, crusts removed
- 3/4 cup herbed cream cheese, softened
- 4 ounces thinly sliced smoked salmon
- 1/2 cup alfalfa sprouts
- 12 pitted kalamata olives, cut in half
How to Make It
Place bread slices on a large cutting board. Spread cream cheese evenly onto bread slices. Top cream cheese with salmon. Cut each bread slice into 6 squares. Top each with alfalfa sprouts and an olive half.