Smoked Oyster Pate from

download1 8 oz tub cream cheese
tablespoons milk
4 tablespoons green onions, finely chopped white and some green parts
teaspoons Worcestershire sauce
teaspoons Tabasco sauce, or to taste
clove garlic, finely chopped
tablespoon flat-leaf parsley, finely chopped
4 oz can smoked oysters, drained and chopped
Sea salt and freshly ground black pepper, to taste
baguette, sliced into thin rounds
Butter, to taste

  1. COMBINE: In a medium bowl, pour the cream cheese, milk, green onions, Worcestershire, Tabasco, garlic, and parsley. Stir to combine. If the mixture seems too thick, thin it with a teaspoon or two more milk. ( It should be thick but everything should be evenly blended.) Fold in the oysters. Season to taste with salt and pepper.
  2. TOAST: Spread butter, to taste, on one side of each round of baguette. Place in a 400 degree oven until lightly toasted.
  3. SERVE: Place the oyster pate and the toast on a serving tray. Each guest can place a dollop of the pate onto a round of toast.