Spanish Olive Cream Cheese Canapes Zwt 8

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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!*!

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Steps

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Put oven rack in middle position & preheat oven to 375f.

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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.

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Remove from oven , but leave toasts on baking sheet.

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Preheat broiler.

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Finely grate parmigiano-reggiano using rasp.

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You may use a pre-grated variety if able to find.

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Mash together cream cheese , olives , scallion , bell pepper , paprika & sherry until combined well.

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Then top each toast w / 1 tsp cream cheese mixture & sprinkle w / grated parmigiano-reggiano.

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Broil canaps about 4 in from heat until parmigiano-reggiano begins to turn golden.

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Cook.

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The cream cheese mixture can be made 1 dy ahead.

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Bring to room temp before using.

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My.

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This would mean far less time spent handling 40 sml pieces of bread.

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Ingredients

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bread, unsalted butter, parmigiano-reggiano cheese, cream cheese, spanish olives, scallion, red bell pepper, sweet paprika, medium-dry sherry