Olive Salad Tea Sandwich

Ingredients

• 1 6-oz. can pitted black ripe olives, drained, finely chopped
• 1/4 cup low-fat mayonnaise
• 3 tbls. sun-dried tomatoes packed in oil, drained, chopped
• 3 tbls. chopped green onion
• 3 tbls. chopped fresh basil
• 3 tbls. pine nuts, toasted
• 1/8 tsp. salt
• 1/8 teaspoon freshly ground black pepper
• 12 slices firm white sandwich bread
• 6 tbls. low-fat cream cheese

Directions

1. In a medium bowl, combine all ingredients except bread and cream cheese; mix well. Cover; chill at least 1 hour or up to 24 hours before assembling sandwiches.

2. Cut crusts from bread, forming 4-inch squares; reserve crusts for another use.

3. Spread cream cheese over bread. Spread olive mixture over 6 slices bread; close sandwiches with remaining bread, pressing lightly. Cut diagonally in half or lengthwise into rectangles.

Makes 12 sandwiches.