• 8 ounces reduced fat cream cheese, softened
  • 4 ounces crumbled blue cheese
  • 1 Tablespoon Worcestershire sauce
  • 1 Teaspoon dried dill weed
  • 21/2 cups California raisins, chopped
  • 1/2 Cup green olives, chopped
  • Olive oil; as needed
  • 4 ounces smoked salmon, thinly sliced
  • 1 green onion, thinly sliced; for garnish
  • 1 baguette, cut into 40 thin rounds


In a medium bowl, combine cream cheese, blue cheese, Worcestershire sauce and dill; stir in raisins and olives until well combined. Store in refrigerator overnight to meld flavors. Let stand at room temperature for 1/2 hour before assembling.

Preheat broiler and place oven rack closest to broiler. Brush both sides of bread rounds with olive oil. Arrange on baking sheet and broil for 5 to 6 minutes until rounds are just lightly browned. Turn and toast second side. Cool for 5 minutes. Then, spread about 1 tablespoon of raisin mixture on each toasted round. Cut salmon into 1/2-inch wide strips and arrange on top. Garnish with green onion slices and serve.

Nutrition Facts Per Serving

Calories 110 (Calories from Fat 22%); Total Fat 3 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 5; Sodium 360; Potassium 212; Total Carbohydrate 18; Dietary Fiber 1; Sugars 14; Protein 5; Calcium 63; Iron 1;

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