Task: Question Answering
Input (English): how to make cream cheese-veggie toast
Output (English): Puree 4 ounces cream cheese with 1 tablespoon each chopped dill, chives, tarragon and parsley in a food processor; season with salt and pepper. Spread on 4 slices toasted pumpernickel bread. Top with thinly sliced carrots, radishes, cucumbers and mushrooms.