Bacon and Olive Canapés
- ½ cup ripe tomatoes, seeded and minced
- ½ cup hard-cooked eggs, coarsely chopped
- ¼ cup fresh basil leaves, finely chopped
- 4 ounces cream cheese, softened
- 1 tablespoon sour cream
- 1 tablespoon mayonnaise
- ¼ cup pimiento stuffed olives, chopped
- ¼ bacon, cooked and crumbled
- pinch of pepper
- fine salt to taste
- 8 slices white bread, crusts trimmed
- Combine together tomatoes, eggs and basil leaves. Toss lightly to combine. Chill until needed.
- Combine together cream cheese, sour cream and mayonnaise in a bowl. Beat until smooth and creamy. Stir in olives, bacon bits, salt and pepper. Mix until well-blended. Chill, if desired.
- Just before serving, spread cream cheese mixture on one side of each bread slice. Spoon tomato-egg mixture over cream cheese layer on a slice of bread. Cover with another slice of bread, cream cheese side down. Press lightly for top layer to adhere to filling. Cut each sandwich into 4 triangles. Repeat with remaining bread and filling.
- If desired, bake in a preheated 375°F. oven to lightly toast canapés. Serve right away.
- If desired, lightly toast triangles just before serving. You may also use cucumber, radishes, pickles peppers, etc. in place of egg and tomatoes.
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