Genoa Salami with Manzanilla Olive Cream Cheese Finger Sandwiches (Dave Lieberman) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 20 |
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Finger sandwiches are coming out of grandma's closet and joining the happy hour crowd. These little guys are way fabulous and they'll make[ anybody smile. Your guests who are expecting a plain old cucumber sandwich will be blown away by the gutsy flavors hiding behind a sweet and innocent fa?e. I make these with thin-sliced bread so the sandwiches are light and not too filling ? look for bread labeled Very Thin. Pepperidge Farm makes a good one in both white and wheat.] Ingredients:
1/4 cup finely chopped manzanilla olives (about 12 to 15 olives) |
1/2 cup cream cheese, at room temperature |
10 slices very thin white bread (recommended: pepperidge farm) |
1/4 pound thinly sliced genoa salami |
Directions:
1. Mash the olives into the cream cheese with a fork. Spread 5 slices of the bread with half the olive spread and top with salami. Spread the remaining 5 slices of bread with the remaining olive spread and top the sandwiches. Cut off the crusts, then cut the sandwiches into 4 pieces.
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