A recent staff birthday lunch set me off on a taste trail. One teacher brought tiny sandwiches with flavored cream cheese fillings. Some were salmon, some sun-dried tomato, and others chive. While good, they only reminded me of excellent cream cheese sandwiches served at Barrymore's in Lincoln in the mid-Seventies.
Black olives and walnuts with thin-sliced rye seem to have been components. I've been experimenting for a couple weeks, and have a tasty spread, although I no longer know if it bears any resemblance to the Barrymore's filling. My first effort was so heavy on pressed garlic that I gave myself a dreadful headache, so this is quite toned down:
Place in medium bowl and blend with hand mixer on medium high until smooth:
12 oz. store brand cream cheese spread
1 fresh basil leaf
1 stalk of fresh dill
1 sprinkle of garlic salt
Drain and chop:
12 pitted kalamata olives
1 oz. sliced sweet pimientos (1/3 jar)
Add olives and pimientos to cream cheese along with 1/3 cup walnut pieces. Mix with rubber spatula.
Use spread on crackers, toasted sourdough, sliced rye. Pretty darn good.
© 2009 Nancy L. Ruder