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Toasted Rye Canapes

Toasted Rye Canapes

Time Involved
< 30 min
# of Ingredients
Skill Level
Slices DEMPSTER’S® Country Caraway Rye, quartered
2 tbsp (30mL) 
Olive oil
Pinch each coarse salt and fresh cracked black pepper
Thin cucumber slices
6 oz (170g) 
Smoked trout or smoked salmon
¼ cup (50mL) 
Sour cream or fresh cream
¼ cup (50mL) 
Sprouts (alfalfa, pea, radish or mustard)

PREHEAT oven to 375ºF (190ºC).

BRUSH bread pieces with oil and sprinkle with salt and pepper. Arrange in a single layer on a baking sheet and bake in preheated oven until golden and crisp, about 10 to 15 minutes. Cool.

DIVIDE cucumber slices between toasts and top each with trout, a dollop of sour cream and sprouts.

TIP: These toasts are a great replacement for traditional crackers on any cheese plate. Keep them in a sealed container at room temperature for up to one week.

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