Olive-Almond Triple Stacks

Cucumber-Ham Canapés Olive-Almond Triple Stacks
Cucumber-Ham Canapés (lower), Olive-Almond Triple Stacks (upper)

Cream cheese and nuts add a complex element to the flavor of these Olive-Almond Triple Stacks. Pictured with Cucumber-Ham Canapés.

Olive-Almond Triple Stacks
Yield: 9
  • ¾ cup bright green pitted olives, such as Castelvetrano
  • ⅓ cup salted, roasted whole almonds
  • 1 (8-ounce) package cream cheese, softened
  • ¼ teaspoon ground black pepper
  • 9 slices very thin wheat bread
  1. In the work bowl of a food processor, combine olives and almonds, pulsing until coarsely chopped. Add cream cheese and pepper, pulsing until olives and almonds are finely chopped and mixture is creamy and well combined.
  2. Spread a generous layer of cream cheese mixture onto 2 bread slices. Stack on top of each other, cream cheese side up. Top with a third bread slice to make a triple-stack sandwich. Repeat with remaining bread slices and cream cheese mixture.
  3. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches.
  4. Cut each sandwich into 3 finger sandwiches.
  5. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate until serving time, up to an hour.

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.