Spanish Olive and Cream Cheese Canapes

SERVES: 35-40


  • 10 -12
    slices white bread (just use sliced regular sandwich bread for this, can be a day old and place in the fridge overnight)
  • 2 -3
    tablespoons butter, melted (no subs!)
  • 14
    cup grated parmesan cheese (or to taste) or 1/4 cup romano cheese (or to taste)
  • 34
    cup cream cheese, softened
  • 13
    cup pimento stuffed olive, finely chopped
  • 14
    cup green onions or 1/4 cup scallion, finely chopped
  • 14
    cup red bell pepper, finely chopped
  • 14
    teaspoon paprika (or to taste)


  • Set oven to 375 degrees.
  • Set oven rack to middle position.
  • Cut out about 40 rounds with a 1-1/2 - 2-inch round cookie or biscuit cutter (can use end of a small glass but be very careful not to break glass, a biscuit cutter works the best!).
  • Place on a large baking sheet and brush one side with melted butter.
  • Bake for about 8 minutes, or until golden brown (leave the toasts on the baking sheet).
  • Set oven to broiler heat.
  • In a bowl mix together cream cheese, olives, green onion or scallions, red bell pepper and paprika (add a couple teaspoons of dry sherry in if you have some) mix until well combined.
  • Top each toast with about 1 teaspoon of the cream cheese mixture, then sprinkle with grated Parmesan cheese.
  • Broil 4-inches from heat until the Parmesan begins to turn golden (about 1 minute).