Prep 30 mins
Cook 10 mins
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!*
- 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
- 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.
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!
Loved these! I used sour dough bread instead of white bread, but otherwise followed the recipe.....except I didn't cut into rounds, just sliced the bread. This is an addictive snack, and I plan on making these again for the Super Bowl. Fabulous recipe! Made for Photo Tag! Thanks for sharing!
I cut this back to make just 8 and we had them for lunch with Onion, Leek and Mushroom Soup (Diabetic Friendly) and they are delicious. I used 95% fat free cream cheese and homemade 50/50 white and whole wheat bread. These little darlings quickly become addictive so you might want to make more than you think you'll need. Everything about them just tastes so good! Thank You twiss :D