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Spanish Olive and Cream Cheese Canapes

Name: Spanish Olive and Cream Cheese Canapes
Cuisine: spanish
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

A small grocery run gets this on the table.

Ingredients

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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.

Recipes sourced from Epicurious.com.

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