Recipe by twissis
Found at epicurious.com when I went looking for Spanish olive recipes. I love using Spanish olives & I hope you will as well. This recipe is simple, but the best part of it is the option to do nearly everything a dy ahead. Only the final step of broiling the canapes needs to be done just prior to serving if you choose the day-ahead option (Pls note my tip at then end of the prep steps). *Enjoy!*
Top Review by flower7
Delicious! I used Neufchatel and wheat bread. Since I was just making for myself, I didn't bother with bread rounds (just cut each piece of bread into quarters). The first one I made, I read the instructions wrong and broiled for too long so the bread burned on the edges, but it still tasted good! LOL I won't make that mistake again though ;) Thanks for sharing!
- 10 slice bread (firm white sandwich)
- 22.18 ml unsalted butter, melted
- 28.34 g parmigiano-reggiano cheese
- 170.09 g cream cheese, softened (3/4 cup)
- 78.07 ml Spanish olives (green, pimiento-stuffed, rinsed, drained & finely chopped - 3 oz)
- 59.14 ml scallion, finely chopped
- 59.14 ml red bell pepper, finely chopped
- 1.23 ml sweet paprika
- 9.85 ml medium-dry sherry
Directions See How It's Made
- Put oven rack in middle position & preheat oven to 375°F
- 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.
- Finely grate Parmigiano-Reggiano using rasp (yield = approx 1 cup). You may use a pre-grated variety if able to find.
- 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.
- Broil canapés about 4 in from heat until Parmigiano-Reggiano begins to turn golden (about 1 min).
- 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.
- 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.