4 Appetizers
Preparation: 10 minutes
Cooking: None
Refrigeration: If desired

Ingredients:

8 slices of smoked salmon
125mL / 1/2 cup spreadable cream cheese
8 fresh asparagus spears, cooked (or 16 canned)
Salt and freshly ground pepper
60 mL / 1/4 cup almond slivers, toasted 
4 Grissol Melba Toast
15 mL / 1 tbsp butter
  8 strips of sweet red pepper, blanched

Preparation:

Place 4 slices of smoked salmon, the cream cheese and the ends of 8 cooked asparagus (or 8 canned asparagus) in a food processor, season and blend, leaving little bits visible (purée need not be smooth). Add the slivered almonds. This spread can be prepared ahead and refrigerated.

Lightly butter Grissol Melba Toast and spread with cheese mix. Place a slice of smoked salmon on each and cover with two asparagus tips.

Garnish with two strips of red pepper.

Note: You can substitute cottage cheese (well drained) or ricotta cheese for the cream cheese.

For lighter snacks, simply spread the mix directly on 8 Grissol Toast.