Are any of you fans of sourdough bread? I sure am! I love the smell, the taste, the texture — there's no sandwich that wouldn't taste better on sourdough bread, if you ask me. So this week, I whipped up a super easy spread that is just awesome on thin-sliced sourdough bread!
I was looking through one of my tearoom cookbooks when I came across a recipe that included walnuts and olives. I disliked some of its ingredients and whittled it down to something I find deliciously simple I call ...
Olive & Walnut Spread
1 (8-ounce) block reduced-fat cream cheese
1/4 cup pimiento stuffed olives, chopped fine
1/4 cup chopped walnuts
Soften cream cheese in microwave, about 15-20 seconds, then mix all three ingredients. Once the ingredients were combined, I tasted the mixture to see how much salt and spices to add, and I loved it just as it was. The olives gave it a nice salty flavor, and the walnuts gave it a nice crunch. (My regular tester, my husband, in a nod to Facebook said, "Where's the 'Like' button?") Garnish sandwiches with thin slices of olive if you like. Yield: Enough spread for about 20 heart-shaped sandwiches when cut with a 2-1/2-inch cookie cutter.
You can serve these open-faced or not, as you choose.
I personally want both pieces of bread when the bread is sourdough!