Olive-Almond Finger Sandwiches
Serves: 9
  • 1 (8-ounce) package cream cheese, softened
  • ½ cup whole, pitted Castelvetrano olives
  • 2 teaspoons fresh lemon juice
  • ¼ cup chopped toasted salted almonds
  • ¼ teaspoon ground black pepper
  • 6 slices potato bread, such as Arnold
  • Dutch Country
  1. In the work bowl of a food processor, combine cream cheese, olives, and lemon juice, pulsing until olives are finely chopped.
  2. In a medium bowl, combine cream cheese mixture, almonds, and pepper, stirring until well blended.
  3. Spread a thick, even layer of cream cheese mixture onto 3 bread slices. Top each with a remaining bread slice.
  4. Using a serrated bread knife, trim and discard crusts from sandwiches. Cut each sandwich into 3 finger sandwiches.
  5. To prevent bread from becoming stale, cover sandwiches with damp paper towels until serving time.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/olive-almond-finger-sandwiches/