1/4 c. whipped cream cheese, room temperature

Sour cream
Minced onion or scallion
Minced carrot
Minced red or green bell pepper
Minced celery

1/2 packet (about 1/2 tsp.) instant onion broth and seasoning mix
16 slices cocktail rye or pumpernickel bread (3/4 oz. per 2 slices), slightly toasted
16 pimiento stuffed green olives, cut into halves

Combine all ingredients except bread and olives; spread 8 slices of toast with 1/8 of cream cheese mixture each (about 1 tablespoon). Top with remaining toast slices and cut each sandwich diagonally into quarters; top each quarter with an olive half and secure with frilled toothpick. Serve immediately or cover and refrigerate until ready to serve.