I was able to get two rounds out of each slice of bread, but if you want to get more out of each piece of bread, you can cut rectangles or squares and you’d get three to four out of a slice. Cream cheese and olive sandwiches are perfect for tea — simple and adorable! Roll dough into a 12” x 15” (approx.) If you want yours to look fluted, I’d use a more flower-shaped cookie cutter). Hi, I'm Caroline, and I'm a self-taught home cook with an affinity for the gourmet. That’s why I love these little cream cheese and olive sandwiches. One thing I love about afternoon tea is the contrast between beauty and simplicity. Brush a cast iron skillet (or pie pan) with olive oil. Add water and stir until all ingredients are incorporated into a loose dough. Approx. Roll the dough together (long ways), jelly roll style. Evenly cover the dough with the cream cheese. After you assemble the cream cheese and olive sandwiches, it’s super cute to garnish with either a whole green olive and toothpick on top, or you could use a green olive slice laid flat on top. Each tea sandwich or miniature dessert is thoughtfully presented with great attention to detail and garnishes. Adjust measurements to your preference. I had a sandwich similar to this at a cafe and it was very yummy! Cream Cheese & Tapenade Mediterranean Sandwich. Cut two rounds out of each slice of frozen bread using a 1 1/2″ cookie cutter. rectangle. rectangle. Spread olive tapenade on half the shapes. Freezing the bread in advance allows for cleaner cuts and a sturdier surface on which to spread your cream cheese, although I’d make sure your cream cheese is fully room temperature before spreading so it goes on smoothly! Spread 1 tsp cream … Evenly cover the dough with the cream cheese. Spread the tapenade into a thin layer over the cream cheese. 30 sec in a microwave should work. Cut two rounds out of each slice of frozen bread using a 1 1/2″ cookie cutter. 30 sec in a microwave should work. Notify me of follow-up comments by email. Copyright 2018 - Pinch Me, I'm Eating. Serve with crackers or crisps (try plain versions to make sure that the taste of the tapenade is not overpowered by … I use a wood cutting board, works great! Save my name, email, and website in this browser for the next time I comment. Smooth and creamy soft cheese only requires three ingredients, that you probably already have; Whole Milk, Lemon Juice and Salt . Process until blended. Add all ingredients to a food processor or high powered blender. Roll dough into a 12” x 15” (approx.) Approx. Combine 1 cup finely chopped grapes, 2 tablespoons chopped toasted marcona almonds, 1 tablespoon minced shallots, the juice of 1/2 lemon and 1 teaspoon honey in a bowl; … I’d love to see how yours came out! 20 Min (s) 5 Min (s) Prep. Roll dough into a 12” x 15” (approx.) Spread the tapenade into a thin layer over the cream cheese. With tea, you savor with both your taste buds and your eyes, so an attractive presentation is important. NOTE: The dough is easier to handle when cold (use warm at your own risk). When you buy through links on my site, I may earn a commission. Spread the tapenade into a thin layer over the cream cheese. Chicken fat or bacon grease both work well too! Warm the cream cheese to aid in spreading. Approx. Remove from oven and let cool for 5 minutes. Combine 1 cup finely chopped grapes, 2 tablespoons chopped toasted marcona almonds, 1 tablespoon minced shallots, the juice of 1/2 lemon and 1 teaspoon honey in a bowl; season with salt and let sit 30 minutes. A simple black and green olive tapenade — briney with a little texture — is contrasted with cool, creamy cream cheese. Remove dough from the fridge and place on a lightly floured surface. Remove dough from the fridge and place on a lightly floured surface. 1/2 cup KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil. The longer it sits in the fridge, the more complex its flavor will be.Swirls, Serve and enjoy! Great for parties, brunches, or anywhere that you need a flavorful appetizer, but don't want to mess with utensils. Really I think that contrast shows two sides of the same coin — savoring the experience and appreciation for detail. Add 2 tsp olive tapenade to 12 of the bread rounds, and top with the other 12 rounds. 1 can (4.5 oz.) Olive Tapenade Appetizer with Cream Cheese, Goat Cheese or Brie Ingredients: -8 Oz block of Cream Cheese Or -A good quality, plain cherve log, 3- 6 oz depending on number of diners Or -A nice ripe wedge of Brie, with the top rind removed -Depending on your taste buds, your choice of Tapenade made with: -This & That Spicy Olive Mix Arrange the pieces, cut side up, in the cast iron skillet. 1.5” thick). Privacy Policy | Terms and Conditions | Cookie Policy | Use Policy. Impressive-looking but simple to make, this Parmesan dip is topped with a tapenade of black olives and balsamic vinaigrette dressing. Warm the cream cheese to aid in spreading. These swirls have everything all together. Spread olive tapenade on half the slices. Set in a warm place to rise for 1 hour and 20 minutes. chopped black olives, drained. And enjoying an ingredient in its purest form, alone or with a simple accompaniment on a delicate tea sandwich, allows you to appreciate it in a way you can’t when it’s overcomplicated with a slew of other ingredients. Cream cheese, cheese, butter, buttermilk, whey and more. But the recipes themselves tend to be on the simpler side, with rarely more than a spread and one or two filling ingredients per sandwich. Remove dough from the fridge and place on a lightly floured surface. IngredientsDough** 1 ½ c Flour, all purpose ½ c + 2 T Flour, whole wheat (can substitute all-purpose flour) ½ T Yeast ½ T Salt ½ T Chia seeds **optional** 1 c Water, slightly warm, Swirls8 oz. 1 cup KRAFT Grated Parmesan Cheese. To keep the sandwiches from drying out, cover them with a sheet of wax paper, followed by a damp paper towel. Serve with Spanish cheeses like Mahon and manchego, and sliced baguette. Cut the dough into 9 pieces (approx. To garnish, skewer a green olive with a toothpick and insert into the center of each tea sandwich. Bake for 25-30 minutes, or until top of swirl is a nice golden brown. Serve. Can stay in the fridge up to 10 days. ADD YOUR PHOTO. Sorry, your blog cannot share posts by email. Spread tapenade on cream cheese. ... PHILADELPHIA Cream Cheese, softened. Place block of cream cheese on serving plate that you love. If you’re making these in advance, you can store them in the fridge in an airtight container. Plain, unflavored cream cheese is the perfect backdrop for the strong flavor of the olive tapenade. Remove swirls from pan and place on a rack to finish cooling.