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Dainty sandwiches filled with cream cheese-olive spread is a staple for ladies' teas in the South. This recipe can also be served with crackers or crudités.

Recipe by Southern Living April 2007

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Credit: Beth Dreiling; Styling: Lisa Powell Bailey

Recipe Summary test

prep:
10 mins
chill:
30 mins
bake:
8 mins
cool:
30 mins
total:
78 mins
Yield:
Makes about 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together cream cheese, Spanish olives, and 1 Tbsp. mayonnaise. Shape cream cheese mixture into 2 (6-inch) logs; wrap in plastic wrap, and chill at least 30 minutes, or store in the refrigerator in an airtight container up to 2 days.

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  • Place pecans in a single layer in a shallow pan.

  • Bake pecans at 350° for 8 minutes or until lightly toasted, stirring occasionally. Let cool 30 minutes or until completely cool.

  • Roll cream cheese log in chopped chives and toasted pecans just before serving.

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