For Summer Lunch
Summer came early to DC and I turned on the A/C weeks earlier than I used to (but there is no global warming....) I'm looking to meals that need no heat. Here is one that I like a lot.
Genoa Salami with Manzanilla Olive Cream Cheese Finger Sandwiches
Makes 20 sandwiches and serves about 8 as part of a buffet or potluck
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 (recommended: Pepperidge Farm)
1/4 pound thinly sliced Genoa salami
Mash the olives into the cream cheese with a fork. Spread 5 slices of the bread with half the olive spread and top with salami. Spread the remaining 5 slices of bread with the remaining olive spread and top the sandwiches. Cut off the crusts, then cut the sandwiches into 4 pieces.
As I always say, use Peppridge Farm's very thin white sandwich bread, crusts removed, for finger sandwiches. This is a fine accompaniment for gazpacho.