• 3 ounces cream cheese, softened
• ½ cup finely chopped pimiento-stuffed Spanish olives
• 1 tablespoon chopped fresh chives
• ¼ teaspoon pepper
• 80 large toasted pecan halves

1. Stir together cream cheese, olives, chives, and pepper.
2. Spread onto 40 large toasted pecan halves; top with 40 large toasted pecan halves, forming sandwiches.

Yield: Makes 40 appetizers