- 1 x 200g jar Ocean Crown Cooked & Pickled Cockles, drained
- 1 stick celery, finely sliced
- 5 sundried tomatoes, chopped
- 4 slices dark rye bread
- Garlic & herb cream cheese
- Mixed salad leaves
Mix the drained cockles together with the celery and sundried tomatoes.
Toast the rye bread and spread generously with the cream cheese.
Add a few salad leaves to each slice of rye bread and then spoon the cockle mixture over.
Garnish with cress tips and serve.
Tip: mini versions of these make perfect canapés.