Olive-Pecan Finger Sandwiches


 Cream cheese blended with chopped olives and pecans makes for a lovely spread in this recipe for delicious finger sandwiches.

Olive-Pecan Finger Sandwiches
Yield: 12 sandwiches • Preparation: 20 minutes
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  1. 1 (8-ounce) package cream cheese, softened
  2. 1 tablespoon heavy whipping cream
  3. 3 tablespoons finely chopped pimiento-stuffed green olives
  4. 2 tablespoons finely chopped pitted black olives
  5. ¼ cup finely chopped toasted pecans
  6. 12 slices very thin whole wheat sandwich bread, such as Pepperidge Farm Very Thin Wheat
  1. In a medium bowl, combine cream cheese and cream. Beat at medium speed with an electric mixer until smooth and creamy. Add green olives, black olives, and pecans, stirring until incorporated.
  2. Spread cream cheese mixture onto a bread slice. Top with another bread slice, and spread with cream cheese mixture. Top with a third bread slice. Repeat with remaining cream cheese mixture and bread slices.
  3. Using a serrated knife, trim and discard crusts from all sides of sandwiches. Cut each sandwich into thirds to yield 3 finger sandwiches.
  1. • Cream cheese mixture can be made a day in advance and refrigerated in a covered container until needed. Let come to room temperature before using. Sandwiches can be assembled earlier in the day, covered with damp paper towels, placed in a covered container, and refrigerated until serving time.
TeaTime Magazine https://www.teatimemagazine.com/
 From TeaTime September/October 2013



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