Spanish Olive & Cream Cheese Canapes (Zwt-8) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 16 |
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Found 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!* Ingredients:
10 slices bread (firm white sandwich) |
1 1/2 tablespoons unsalted butter, melted |
1 ounce parmigiano-reggiano cheese |
6 ounces cream cheese, softened (3/4 cup) |
1/3 cup spanish olives (green, pimiento-stuffed, rinsed, drained & finely chopped - 3 oz) |
1/4 cup scallion, finely chopped |
1/4 cup red bell pepper, finely chopped |
1/4 teaspoon sweet paprika |
2 teaspoons medium-dry sherry |
Directions:
1. Put oven rack in middle position & preheat oven to 375°F
2. 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.
3. Finely grate Parmigiano-Reggiano using rasp (yield = approx 1 cup). You may use a pre-grated variety if able to find.
4. 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.
5. Broil canapés about 4 in from heat until Parmigiano-Reggiano begins to turn golden (about 1 min).
6. 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.
7. 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.
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