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Olive–Goat Cheese Tea Sandwiches

Olive-Goat Cheese Tea Sandwiches

These Olive-Goat Cheese Tea Sandwiches are delightful in any season. Olive–Goat Cheese Tea Sandwiches pictured with Mandarin Orange & Cashew Chicken Salad Tea Sandwiches and Watermelon, Pancetta & Pistachio Canapés

Olive–Goat Cheese Tea Sandwiches
Serves: 16
  • 1 cup Castelvetrano olives, pitted
  • 2 tablespoons olive oil
  • 4 ounces goat cheese, softened
  • 1 teaspoon minced fresh rosemary
  • ¼ teaspoon ground black pepper
  • 16 thin slices white bread
  • 8 thin slices wheat bread, frozen
  • Garnish: fresh rosemary sprigs
  1. In the work bowl of a food processor, pulse together olives and oil until coarsely chopped. Using a rubber spatula, scrape sides of bowl. Add goat cheese, rosemary, and pepper, pulsing just until combined.
  2. Using a small offset spatula, spread 1 tablespoon olive mixture onto 8 frozen white bread slices and 8 frozen wheat bread slices. Stack a wheat bread slice on top of an olive spread-covered white bread slice. Cover with remaining frozen white bread slices to make 8 triple-stack sandwiches.
  3. Using a long, serrated knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich into 2 (approximately 3×1-inch) rectangles. Cover with damp paper towels, and let thaw before serving.
  4. Garnish with rosemary, if desired.
Olive and goat cheese spread can be made a day in advance, stored in an airtight container, and refrigerated. Let come to room temperature before using. Sandwiches can be made several hours ahead, covered with damp paper towels, placed in an airtight container, and refrigerated. Let come to room temperature before serving.


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