Cream Cheese Black Olive Walnut Sprout Sandwiches Recipes

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WALNUT-CREAM CHEESE FINGER SANDWICHES



Walnut-Cream Cheese Finger Sandwiches image

Guests at an English tea my wife and I hosted thought these little sandwiches were fabulous. Even people who are not fond of cream cheese will love them. -Chuck Hinz, Parma, Ohio

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 30m

Yield 3 dozen.

Number Of Ingredients 9

12 ounces cream cheese, softened
1/2 cup finely chopped walnuts, toasted
2 tablespoons minced fresh parsley
1 tablespoon finely chopped green pepper
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1/4 teaspoon ground nutmeg
Dash salt and pepper
24 thin slices white sandwich bread, crusts removed

Steps:

  • In a small bowl, beat the cream cheese, walnuts, parsley, green pepper, onion, lemon juice, nutmeg, salt and pepper until blended. , Spread about 2 tablespoonfuls over each of 12 bread slices; top with remaining bread. Cut each sandwich into three 1-in.-wide strips.

Nutrition Facts : Calories 176 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 291mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

CREAM CHEESE AND OLIVE PARTY SANDWICHES



Cream Cheese and Olive Party Sandwiches image

A quick and easy way to get ready for your party! In addition to sandwiches this flavorsome spread makes a pretty appetizer on top of crackers. Cutting the sandwiches into quarters will yield 24 servings.

Provided by Seasoned Cook

Categories     Spreads

Time 15m

Yield 24 serving(s)

Number Of Ingredients 4

1 (3 ounce) cream cheese, softened
3 tablespoons mayonnaise
1/2 cup pimento stuffed olive, chopped
12 slices bread

Steps:

  • Let cream cheese soften to room temperature.
  • In a bowl mix cream cheese with mayonnaise.
  • Add chopped olives and mix well.
  • Spread mixture onto 6 bread slices and top with remaining 6 bread slices to make sandwiches. Cut crust edges off and slice each sandwich into quarters.

CREAM CHEESE, BLACK OLIVE, WALNUT & SPROUT SANDWICHES



Cream Cheese, Black Olive, Walnut & Sprout Sandwiches image

Make and share this Cream Cheese, Black Olive, Walnut & Sprout Sandwiches recipe from Food.com.

Provided by cipherbabe

Categories     Lunch/Snacks

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

1 (8 ounce) package cream cheese
2 tablespoons black olives (chopped)
1/4 cup walnuts (chopped)
alfalfa sprout
8 slices French bread

Steps:

  • Mix cream cheese, black olives and walnuts together.
  • Toast bread.
  • Spread cream cheese mixture on one slice toast.
  • Top with sprouts and second slice of toast.

Nutrition Facts : Calories 616.8, Fat 27, SaturatedFat 12.1, Cholesterol 62.5, Sodium 870, Carbohydrate 75.8, Fiber 3.7, Sugar 5.3, Protein 19.6

BLACK OLIVE AND GOAT CHEESE SANDWICHES



Black Olive and Goat Cheese Sandwiches image

Provided by Bill Telepan

Categories     Sandwich     Olive     Picnic     Mother's Day     Lunch     Goat Cheese     Bell Pepper     Tortillas     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 15

Goat cheese:
1 pound fresh goat cheese
1/4 cup cream
2 tablespoons chopped thyme leaves
Place all the ingredients in a bowl and stir to combine. Set aside.
Tapenade:
1 cup pitted Kalamata olives
2 anchovy fillets
2 teaspoons capers packed in brine, rinsed and drained
1/2 teaspoon smashed garlic (use the edge of a large, wide-bladed knife)
Place all of the ingredients in a food processor fitted with the metal blade and process until finely chopped. Transfer to a bowl and set aside.
Assembly:
8 flour tortillas, 10 inches in diameter
2 roasted red bell peppers
2 cups frisée, coarse ends trimmed, curly tips torn into pieces

Steps:

  • 1. Lay the tortillas in front of you. Spread 1/4 cup of the goat cheese over the center portion of each tortilla. Spread 1 generous tablespoon of the tapenade over the goat cheese.
  • 2. Cut each pepper half into 6 strips and lay 3 strips along the center of each tortilla. Top the pepper with some frisée.
  • 3. Fold two sides of the tortilla over the frisée, then roll up the tortilla. Cut each wrap crosswise into 4 pieces and serve from a platter.

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