Spanish Olive & Cream Cheese Canapes (zwt-8)

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 10 slices bread (firm sandwich)
• 1 1/2 tablespoons unsalted butter, melted
• 1 ounce parmigiano-reggiano cheese
• 6 ounces cream cheese, softened (3/4 cup)
• 1/3 cup spanish olives (green, pimiento-stuffed, rinsed, drained & finely chopped - 3 oz)
• 1/4 cup scallion, finely chopped
• 1/4 cup red bell pepper, finely chopped
• 1/4 teaspoon sweet paprika
• 2 teaspoons medium-dry sherry

Recipe

• 1 put oven rack in middle position & preheat oven to 375°f
• 2 cut 40 sml rounds from bread slices w/cutter, then brush 1 side of ea round w/butter & bake on a lrg baking sheet until pale golden (about 8 min). remove from oven, but leave toasts on baking sheet. preheat broiler.
• 3 finely grate parmigiano-reggiano using rasp (yield = approx 1 cup). you may use a pre-grated variety if able to find.
• 4 mash together cream cheese, olives, scallion, bell pepper, paprika & sherry until combined well. then top each toast w/1 tsp cream cheese mixture & sprinkle w/grated parmigiano-reggiano.
• 5 broil canapés about 4 in from heat until parmigiano-reggiano begins to turn golden (about 1 min).
• 6 cook notes: toasts can be made 1 dy ahead, cooled completely & then kept in an airtight container at room temperature. the cream cheese mixture can be made 1 dy ahead (chill & cover). bring to room temp before using.
• 7 my tip: my choice would be to brush the bread slices while still whole & then cut the rounds. this would mean far less time spent handling 40 sml pieces of bread.