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a plain plate of closed crustless pale sourdough sandwich triangles with white cream-cheese filling containing tiny green-olive and dark-purple Kalamata-olive pieces, without whole olives or garnish
Melissa Hart

Cream Cheese and Olive Tea Sandwiches

Chop the olives by hand and press them dry; a wet processor puree makes this filling loose and gray. Green olives, Kalamata and lemon zest give the cream cheese plenty of bite without extra salt, and a short chill makes the sourdough triangles easier to trim.
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Prep Time 40 minutes
Total Time 40 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 8 oz plain cream cheese softened
  • 2 tbsp sour cream
  • 1/2 cup pitted green olives drained
  • 1/4 cup pitted Kalamata olives drained
  • 1 tsp finely grated lemon zest
  • 1/4 tsp black pepper
  • 12 thin slices soft seedless sourdough sandwich bread

Method
 

  1. Chop both kinds of olives finely by hand. Spread over paper towels and press with another towel to remove excess brine.
  2. Beat cream cheese and sour cream together until smooth. Fold in olives, lemon zest and black pepper, keeping the small olive pieces visible.
  3. Divide the filling equally among six bread slices and spread evenly to the corners. Close with the remaining six slices and press lightly.
  4. Cover and refrigerate for 15 minutes. Trim crusts with a sharp serrated knife, wiping the blade clean between sandwiches.
  5. Cut each sandwich diagonally in both directions to make 24 small triangles. Serve two per portion and keep covered and refrigerated until serving within 24 hours.