Goat Cheese-Olive Sandwiches

Southern Living
When chilling, cover sandwiches with damp paper towels to keep bread moist. Though we liked very thin white bread slices in our Test Kitchens, Linda prefers sourdough.
Makes 26 appetizer servings


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1 (4.25-ounce) can chopped ripe black olives (about 3/4 cup)
1 (4-ounce) package goat cheese, softened
1 green onion, finely chopped
1 small garlic clove, minced
1/4 teaspoon hot sauce
26 slices very thin white bread
1/4 cup chopped fresh parsley


Stir together first 5 ingredients in a small bowl until well blended. (The goat cheese mixture can be prepared up to 1 day ahead.)

Cut 2 rounds out of each bread slice using a 1 1/2-inch round cutter. Spread olive mixture evenly on 1 side of half of bread rounds, top with remaining bread rounds. Roll sides in chopped parsley. Cover and chill 2 hours before serving.

Note: For testing purposes only, we used Pepperidge Farm Very Thin White Bread Slices.

Created date

February 2005