Brie and Olive Sandwiches
- Peanut free
- Vegetarian
- Nut free
- Easy recipes
Add some zing to the traditional array of tea sandwiches with these up-to-date fillings.
Ingredients
- 8 oz (250 g) Brie, at room temperature
- 6 oz (175 g) softened cream cheese
- 3/4 cups (175 mL) sliced pimiento-stuffed olives
- 16 slices white or egg sandwich bread
- 1/3 cup (75 mL) minced fresh parsley
Preparation
Cut rind from Brie. In bowl with fork, mash together Brie and cream cheese; mix in olives.
Spread 3 tbsp (45 mL) of the Brie mixture over half of the bread slices. Top with remaining bread. Cut off crusts; cut into finger sandwiches as desired. Spread parsley on plate; dip sides of sandwiches in parsley.
Makes 24 to 32 pieces.
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