Pecan-Olive Canapes

[vegelady]

Pecan-Olive Canapes

1 8 ounce package Tofutti cream cheese, softened
1/2 cup Vlasic salad chunky style Spanish olives
1/2 cup pecan halves
1/4 cup Veganaise
10 slices whole wheat bread crust, removed

DIRECTIONS:

In covered food processor, combine Tofutti cream cheese, olives, pecans and
Veganaise. Blend just until olives and nuts are chopped. Spread olive mixture on
bread. Cut each slice into 4 pieces. Cover, refrigerate until serving time.
Makes 40 appetizers.