Olive Salad Finger Sandwiches
|Canned ripe olives||6 Ounce, drained and finely chopped (1 can, small/ medium size)|
|Light mayonnaise||1⁄4 Cup (4 tbs)|
|Pine nuts||3 Tablespoon|
|Ground black pepper||To Taste|
|Finely chopped basil||3 Tablespoon|
|Finely chopped green onion||3 Tablespoon|
|Finely chopped sun dried tomatoes||3 Tablespoon|
|Thin white bread slices||12 , crust trimmed|
|Light cream cheese||1⁄2 Cup (8 tbs)|
1. In a medium sized bowl, combine all the ingredients, apart from cream cheese and bread. Mix well, cling wrap and refrigerate for minimum 1 hour.
2. Place 6 slices on a chopping board and portion equal olive mixture on to each slice. Spread evenly.
3. On remaining 6 slices, apply cream cheese and sandwich on olive mixture.
4. Cut into fancy shapes or rectangles and serve immediately.