Olive-Pecan Pretzel Butterflies

Olive-Pecan Pretzel Butterflies

An olive spread and crunchy pretzel crackers make an easy-to-put-together tea sandwich in Olive-Pecan Pretzel Butterflies.

Olive-Pecan Pretzel Butterflies
Yield: 15 tea sandwiches • Preparation: 30 minutes
Write a review
  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 black olives
  5. ¼ cup finely chopped toasted pecans
  6. 30 pretzel chips, such as Keebler Town House Pretzel Thins
  7. ⅓ cup fresh chives or matchstick carrots
  1. In a medium bowl, combine cream cheese and cream. Beat with a mixer at medium speed until well blended. Add green olives, black olives, and pecans, stirring to combine.
  2. Transfer cream cheese mixture to a piping bag fitted with a medium round tip (Wilton #12). Pipe onto top sides of 15 pretzel chips. Top each with another pretzel chip, top side up. Referring to photograph above for placement, insert 2 chives or 2 matchstick carrots into filling to form antennae. Trim chives and carrots to desired length.
TeaTime Magazine https://www.teatimemagazine.com/

From TeaTime, July/August 2015

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




Please enter your comment!
Please enter your name here

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