|Unflavored gelatin||2 Tablespoon|
|Tomato juice||1 1⁄2 Cup (24 tbs) (Divided)|
|Worcestershire sauce||1 Teaspoon|
|Lemon juice/Lime juice||1⁄2 Cup (8 tbs)|
|Cream cheese||3 Ounce|
Sprinkle gelatin on 1 cup of the tomato juice in saucepan to soften.
Place over low heat, stirring constantly, until gelatin is dissolved.
Remove from heat; add remaining 2/2 cups tomato juice, Tabasco, salt, sugar, Worcestershire sauce and lemon juice.
Pour into 8 1/2-cup individual heart shaped molds; chill until firm.
To serve, cut bread slices into heart shapes, the same size as molds.
Finely chop olives; add to cream cheese and cream well.
Spread bread with mix- ture.
Unmold aspice on cream cheese topped bread.
Serve with mayonnaise using 1/4 teaspoon Tabasco to each 1/2 cup mayonnaise used.