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Bacon-and-Olive Canapés

Bacon-and-Olive Canapés

You can make the cream cheese mixture up to 2 days ahead.

Southern Living MAY 2012

  • Yield: Makes 3 to 6 dozen
  • Hands-on:40 Minutes
  • Total:40 Minutes

Ingredients

  • 1 (8-oz.) package cream cheese, softened
  • 2 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 1/2 cup green olives, chopped
  • 6 cooked and crumbled bacon slices
  • 1/4 teaspoon pepper
  • Salt to taste
  • 18 white sandwich bread slices
  • Sliced grape tomatoes and hard-cooked eggs, or basil leaves, celery, and radishes

Preparation

1. Pulse first 3 ingredients in a food processor until smooth. Add olives and next 3 ingredients; process until finely chopped.

2. Spread 1 Tbsp. cream cheese mixture onto each bread slice. Top with sliced grape tomatoes and hard-cooked eggs, or basil leaves, celery, and radishes, pressing lightly. Trim crusts from bread. Cut each bread slice into 4 squares or 2 rectangles.

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Bacon-and-Olive Canapés recipe

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