Ingredients
20 whole kalamata olives
2 whole cloves garlic
1 8 oz container of cream cheese
2 avocados
8 slices pumpernickel bread
spring greens (optional)
radish sprouts (optional)
Preparation
Smash the olives with the flat side of a kitchen knife to pit them. Blend in a food processor with the garlic and cream cheese.
For a chunkier spread, or if you don’t have a food processor, you could just finely chop the olives and garlic and stir them into the cream cheese by hand.
Toast the bread and slice the avocado, then spread the cream cheese and olive mixture on both sides of the bread and assemble the sliced avocados inside.
If you wanted to add some more sandwich contents, radish sprouts or spring greens make a nice addition.
