Spanish Olive & Cream Cheese Canapes (Zwt-8)

• 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

1. Put oven rack in middle position & preheat oven to 375u0b0F
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 canapes 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.

bread, unsalted butter, cheese, cream cheese, spanish olives, scallion, red bell pepper, sweet paprika, sherry

Taken from www.food.com/recipe/spanish-olive-cream-cheese-canapes-zwt-8-482836 (may not work)