Apricot, Olive, and Pecan Tea Sandwiches
Yield: 12
  • 1 (8-ounce) package cream cheese, softened
  • 1 teaspoon heavy whipping cream
  • ¼ teaspoon ground black pepper
  • ⅓ cup finely chopped dried apricots
  • 3 tablespoons finely chopped toasted pecans
  • 3 tablespoons finely chopped green olives
  • 6 slices firm honey-wheat bread, frozen
  • Garnish: 12 dried-apricot roses*, 12 fresh mint sprigs
  1. In a medium mixing bowl, combine cream cheese, cream, and pepper. Beat at medium speed with a mixer until well blended. Add apricots, pecans, and green olives. Beat at low speed until incorporated.
  2. Divide olive mixture among 3 frozen bread slices, and spread evenly. Top each with another frozen bread slice. Using a 2-inch fluted round cutter, cut 4 circles from each sandwich.
  3. Garnish each tea sandwich with an apricot rose and a fresh mint sprig, if desired.
*To make dried-apricot roses, cut ¼-inch-wide strips from room temperature dried apricots. Roll up each strip to form a rose. Place in an airtight container, and refrigerate for a few hours until needed.

Make-Ahead Tip: Olive mixture can be made a day in advance, covered, and refrigerated. Sandwiches can be made earlier in the day, covered with damp paper towels, placed in an airtight container, and refrigerated until serving time. Garnish just before serving.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/apricot-olive-pecan-tea-sandwiches-recipe/