Monday, December 23, 2013

Spanish Olive & Cream Cheese Canapés

Spanish Olive & Cream Cheese Canapés
Makes approximately 40 appetizers
Spanish Olive & Cream Cheese Canapés

This is a quick, easy and delicious appetizer, or "canapé", which are cutsie French decorative finger foods. You will not be disappointed and it can be pulled together in about 45 minutes – often with ingredients already in your pantry.
The main ingredients
  • 10 slices firm white sandwich bread
  • 1½ Tb unsalted butter, melted
  • 1 oz Parmigiano-Reggiano
  • 6 oz cream cheese, softened (3/4 C)
  • 1/3 C pimiento-stuffed Spanish olives (3 oz), rinsed, drained and freshly chopped
  • ¼ C finely chopped scallion
  • ¼ C finely chopped red bell pepper
  • ¼ tsp sweet paprika
  • 2 tsp medium-dry Sherry

Put oven rack in middle position and preheat oven to 375 degree F.

Cut 40 rounds from bread slices with cutter, then brush 1 side of each round with butter and bake on a large baking sheet until pale golden about 8 minutes. Leave toasts on baking sheet. Toasts can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature.
Cut the break into circles
…and then toast
Preheat broiler. Finely grate Parmigiano-Reggiano using rasp. You will have about 1 C. Mash together cream cheese, olives, scallion, bell pepper, paprika and Sherry until combined well. Then top each toast with 1 tsp cream cheese mixture and sprinkle with Parmigiano-Reggiano. 

Layer on the mixture and then broil
Broil canapés about 4-inches from heat until Parmigiano-Reggiano begins to turn golden, about 1 minute. The cream cheese mixture can be made 1 day ahead and chilled, covered. Bring to room temperature before using.



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