Olive-Almond Triple Stacks
 
Yield: 9
Ingredients
  • ¾ cup bright green pitted olives, such as Castelvetrano
  • ⅓ cup salted, roasted whole almonds
  • 1 (8-ounce) package cream cheese, softened
  • ¼ teaspoon ground black pepper
  • 9 slices very thin wheat bread
Instructions
  1. In the work bowl of a food processor, combine olives and almonds, pulsing until coarsely chopped. Add cream cheese and pepper, pulsing until olives and almonds are finely chopped and mixture is creamy and well combined.
  2. Spread a generous layer of cream cheese mixture onto 2 bread slices. Stack on top of each other, cream cheese side up. Top with a third bread slice to make a triple-stack sandwich. Repeat with remaining bread slices and cream cheese mixture.
  3. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches.
  4. Cut each sandwich into 3 finger sandwiches.
  5. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate until serving time, up to an hour.
Recipe by TeaTime Magazine at https://teatimemagazine.com/olive-almond-triple-stacks-recipe/