- 1 (8-ounce) package cream cheese, softened
- 1/2 cup chopped pimiento-stuffed green olives
- 1 cup chopped pecans, toasted
- 1 to 2 tablespoons mayonnaise
- Thin pumpernickel bread slices
- Garnish: toasted pecan halves
How to Make It
Stir together first 4 ingredients in a large bowl. Cover and chill until ready to serve. Cut crusts from bread slices; cut each slice into 4 squares. Serve spread on bread slices. Garnish, if desired.