• 80 pecan halves
• 3 oz. cream cheese, softened
• 1/2 cup finely chopped pimiento stuffed Spanish olives
• 1 tbsp. chopped fresh chives
• 1/4 tsp. black pepper
• 80 pecan halves
• 3 oz. cream cheese, softened
• 1/2 cup finely chopped pimiento stuffed Spanish olives
• 1 tbsp. chopped fresh chives
• 1/4 tsp. black pepper
1.Preheat oven to 350°F
2. Bake pecans in a single layer in a shallow pan for 8 to 10 minutes (or until toasted and fragrant), stirring halfway through
3. Stir together cream cheese, olives, chives and pepper
4. Spread onto one side of 40 pecans
5. Top with remaining pecans.