Oh, Olive! Tea Sandwiches

1 (6 oz.) can ripe pitted olives, drained, finely chopped
1/4 cup mayonnaise
3 tbsp each chopped drained sun drained tomatoes packed in oil, 3 chopped green onion, and chopped fresh basil
2 tbsp Delizia Basil Extra Virgin Olive Oil
3 tbsp pine nuts
1/8 tsp each salt and freshly ground pepper
12 slices firm white, rye, or multigrain sandwich bread
6 tbsp cream cheese

Combine all ingredients except bread and cream cheese, mix well. Cover, chill at least 1 hour or up to 24 hours. Cut crusts from bread forming 4-inch squares. Spread cream cheese over half the bread, top with olive mixture, close sandwiches with remaining bread, pressing lightly. Cut diagonally in half or lengthwise into rectangles. Decorate with olive slices and toothpicks if desired.

Makes 12 servings

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