Spanish Olive and Cream Cheese Canapes
Elegant appetizers featuring crispy bread rounds topped with a flavorful mixture of cream cheese, Spanish olives, vegetables, and sherry, finished with golden-brown Parmigiano-Reggiano cheese.
Ingredients
- •10 slices firm white sandwich bread
- •1½ tablespoons unsalted butter
- •1 oz Parmigiano-Reggiano
- •6 oz cream cheese
- •⅓ cup pimiento-stuffed green Spanish olives
- •¼ cup scallion
- •¼ cup red bell pepper
- •¼ teaspoon sweet paprika
- •2 teaspoons medium-dry Sherry
- •1 piece equipment
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 375°F.
10 min
- 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.)
8 min
- 3.
Preheat broiler.
5 min
- 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.
10 min
