SPANISH OLIVE AND CREAM CHEESE CANAPES

Spanish Olive and Cream Cheese Canapes image

Categories Bread Cheese Olive Bake Broil Christmas Cocktail Party Cream Cheese Parmesan Gourmet

Yield Makes 40 hors d'oeuvres

Number Of Ingredients 11

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

Steps:

Put oven rack in middle position and preheat oven to 375°F.
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.)
Preheat broiler.
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.

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