Olive-Pecan Pretzel Butterflies

Olive-Pecan Pretzel Butterflies

An olive spread and crunchy pretzel crackers make an easy-to-put-together tea sandwich in Olive-Pecan Pretzel Butterflies.

Olive-Pecan Pretzel Butterflies
Yield: 15 tea sandwiches • Preparation: 30 minutes
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  1. 1 (8-ounce) package cream cheese, softened
  2. 1 tablespoon heavy whipping cream
  3. 3 tablespoons finely chopped pimiento-stuffed green olives
  4. 2 tablespoons finely chopped black olives
  5. ¼ cup finely chopped toasted pecans
  6. 30 pretzel chips, such as Keebler Town House Pretzel Thins
  7. ⅓ cup fresh chives or matchstick carrots
  1. In a medium bowl, combine cream cheese and cream. Beat with a mixer at medium speed until well blended. Add green olives, black olives, and pecans, stirring to combine.
  2. Transfer cream cheese mixture to a piping bag fitted with a medium round tip (Wilton #12). Pipe onto top sides of 15 pretzel chips. Top each with another pretzel chip, top side up. Referring to photograph above for placement, insert 2 chives or 2 matchstick carrots into filling to form antennae. Trim chives and carrots to desired length.
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From TeaTime, July/August 2015

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