2 ounces mascarpone or cream cheese, room temperature
2 tablespoons prepared horseradish
4 ounces chopped smoked salmon
1/3 cup finely chopped sweet onions, such as Walla Wallas
8 slices pumpernickel bread
2 tablespoons melted unsalted butter
8 small cherry tomatoes
In a medium bowl mix cheddar cheese, mascarpone or cream cheese, and horseradish to blend. Stir in smoked salmon and onion.
Lay 4 slices of bread onto work surface, divide and spread smoked salmon mixture on top. Add remaining bread slices, brush both sides of sandwiches with melted butter.
Grill 2 sandwiches at a time in a large non-stick skillet over medium-high heat about 2 minutes per side until golden. Cut each sandwich diagonally, pierce each tomato with a decorative toothpick and skewer each half. Makes 4 sandwiches.