Olive-Pecan Finger Sandwiches

Cream Cheese and Olive sandwiches used  be a staple in my diet when I was going to Graduate school.  I haven't had one in ages.  That changed when I found this recipe in Tea Time magazine.  This cream cheese spread is made with  both green olives and black olives.  The spread  gets extra flavor and texture  by adding toasted pecans.   You can make this spread ahead of time.  When ready to use take the spread out of the refrigerator and bring to room temperature.  This spread is  great on crackers, bagels, or spread on flour tortillas that are rolled up and cut into 3/4 inch slices - pinwheels.
These sandwiches were very good and make a healthy after school snack or an adult snack.

Olive-Pecan Finger Sandwiches

Olive-Pecan Finger Sandwiches
From Tea Time Magazine

Ingredients:

1 (8-ounce) package cream cheese, softened
1 tablespoon heavy whipping cream
3 tablespoons finely chopped pimiento-stuffed green olives
2 tablespoons finely chopped pitted black olives
1/4 cup finely chopped toasted pecans
12 slices very thin whole wheat sandwich bread, such as Pepperidge Farm Very Thin Wheat

Directions:  
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 crust from all sides of sandwiches.  Cut each sandwich into thirds to yield 3 finger sandwiches.

Makes 12 finger sandwiches

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