Cream Cheese and Olive Filling Tea Sandwiches
One 8-oz package cream cheese, at room temperature
1/4 cup finely chopped, drained dimientos
1/2 cup pimiento-stuffed green olives, drained and finely chopped
salt and freshly ground black pepper to taste
Mix all the ingredients together thoroughly by hand. Cover and refrigerate until ready to spread. When ready to serve, making sandwiches by spreading on firm white bread (I use Pepperidge Farm’s firm sandwich bread), top with another slice and cut into triangles.
Sweetnicks Note: Nice starter to a Cuban meal. A recipe we use often.