Genoa Salami with Manzanilla Olive
Cream Cheese Tea Sandwiches

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  • 1/4 cup finely chopped manzanilla olives (about 12 to 15 olives)
  • 1/2 cup cream cheese, at room temperature
  • 10 slices very thin white bread (Pepperidge Farm is best)
  • 1/4 pound thinly sliced Genoa salami


  1. Mash the olives into the cream cheese with a fork.
  2. Spread 5 slices of the bread with half the olive spread and top with salami.
  3. Spread the remaining 5 slices of bread with the remaining olive spread and top the sandwiches.
  4. Cut off the crusts, then cut the sandwiches into 4 pieces.