Olive cream cheese finger sandwiches served for afternoon tea inspired me to write this recipe. This yummy sandwich spread is easy to make and stores easily in the refrigerator for about a week. Pinky finger lifts not required.
8 ounces cream cheese
1/2 cup Spanish Manzanilla olives with pimentos (medium-sized, 20)
1/2 teaspoon pepper
1/8 cup of water or olive juice
Blend cream cheese, olives, pepper and water or olive juice in a small food processor.
Pulse until well combined.
Spread on bread with or without the crusts or crackers. Serve at room temperature.
Ezekiel 4:9®, pumpernickel, 100% Rye Bread, seven grain, whole wheat
Ryvita® Crispbread, Ry Krisps®, shredded wheat crackers
1/2 cup black or Kalamata olives
1 small carrot
1 jalapeño pepper
1 small scallion