Olive Nut Sandwichappetizers, breads, sandwiches 6 oz cream cheese 1/2 cup mayonnaise 1/2 cup pecans,chopped 1 cup salad olives 2 tablespoon olive juice 1 dash pepper 1 bread 1 lettuce Let cream cheese stand at room temperature until soft. Mash with a fork and add mayonnaise. Add chopped pecans, olives, olive juice and pepper. Stir well. This will be mushy. Refrigerate in pint jar for at least 24 -48 hours. It will then become thick. (Believe it or not.) You will have nearly a pint of delectable spread! It's best served on very thin toast or fresh, thinly sliced bread will do. A little lettuce is a good touch, and cutting into finger tip sizes completes the feeling of first class. |
