Lindsay® Olive Tea Sandwiches recipe

12 servings

1 (6 ounce) can Lindsay® Black Ripe Pitted Olives, drained, finely chopped

1/4 cup light mayonnaise

3 tablespoons drained sun-dried tomatoes packed in oil, chopped

3 tablespoons green onion, chopped

3 tablespoons fresh basil, chopped

3 tablespoons pine nuts

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

12 slices firm white sandwich bread

6 tablespoons light cream cheese

In a medium bowl, combine all ingredients except bread and cream cheese; mix well.

Cover; chill at least 1 hour or up to 24 hours before assembling sandwiches.

Cut crusts from bread forming 4-inch squares; reserve crusts for another use.

Spread cream cheese over bread.

Spread olive mixture over 6 slices bread; close sandwiches with remaining bread, pressing lightly.

Cut diagonally in half or lengthwise into rectangles.