Spanish Olive and Cream Cheese Canapes |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 40 |
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Ingredients:
10 slices firm white sandwich bread |
1 1/2 tablespoons unsalted butter, melted |
1 oz parmigiano-reggiano |
6 oz cream cheese, softened (3/4 cup) |
1/3 cup pimiento-stuffed green spanish olives (3 oz), rinsed, drained, and finely chopped |
1/4 cup finely chopped scallion |
1/4 cup finely chopped red bell pepper |
1/4 teaspoon sweet paprika |
2 teaspoons medium-dry sherry |
Directions:
1. Put oven rack in middle position and preheat oven to 375°F.
2. Cut 40 rounds from bread slices with cutter, then brush 1 side of each round with butter and bake on a large baking sheet until pale golden, about 8 minutes. (Leave toasts on baking sheet.)
3. Preheat broiler.
4. Finely grate Parmigiano-Reggiano using rasp (you will have about 1 cup). Mash together cream cheese, olives, scallion, bell pepper, paprika, and Sherry until combined well, then top each toast with 1 teaspoon cream cheese mixture and sprinkle with Parmigiano-Reggiano. Broil canapés about 4 inches from heat until Parmigiano-Reggiano begins to turn golden, about 1 minute.
5. Cooks' notes: · Toasts can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature. · Cream cheese mixture can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
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