Name: Spanish Olive And Cream Cheese Canapes
Yield: 4 servings
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; a 1 1/2-inch round cookie cutter; a Microplane rasp

Servings: 4 persons

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
a 1 1/2-inch round cookie cutter; a Microplane rasp

1
Put oven rack in middle position and preheat oven to 375u00b0F.
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 canapes about 4 inches from heat until Parmigiano-Reggiano begins to turn golden, about 1 minute.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Spanish Olive And Cream Cheese Canapes

How did you like this recipe?