Ingredients
| 1 – 8 oz. Cream Cheese, Softened |
| 8 Bacon slices, Cooked and Crumbled |
| 24 Pimiento-Stuffed Olives, Chopped |
| 4 Tbsp. Fresh Chives, Chopped |
| 1/4 Tsp. Pepper |
| Mini Toasts, 16 White Bread Slices or Cocktail |
| Buns or Dinner Rolls |
Instructions
- Combine all ingredients.
- Remove and discard crusts from bread; toast bread.
- Spread 1 side of 8 slices of bread evenly with mixture; top with remaining 8 slices and cut evenly into 3 strips. – OR-
- Heat mini toasts in oven, spread mixture on top and serve
MUFFULETTA
- Layer bottom of 24 split cocktail buns or dinner roll halves evenly with Bacon-Olive Cream Cheese and 48 pepperoni slices; cover with bun halves.
Yield: 1-1/2 Cups. Makes 12 appetizer servings.
To make ahead: Cover and chill for up to 3 days. For easier spreading, let stand 30 minutes or until softened.