Spanish Olive And Cream Cheese Canapes
From lunasea 17 years agoIngredients
- 10 slices firm white sandwich bread shopping list
- 1 1/2 tablespoons unsalted butter, melted (I like olive oil or a combo of the two) shopping list
- 1 oz parmigiano-Reggiano shopping list
- 6 oz cream cheese, softened (3/4 cup) shopping list
- 1/3 cup pimiento-stuffed green Spanish olives (3 oz), rinsed, drained, and finely chopped shopping list
- 1/4 cup finely chopped scallion shopping list
- 1/4 cup finely chopped red bell pepper (I like to sub in a chile with heat...jalapenos, serranos...whatever suits you) shopping list
- 1/4 teaspoon sweet paprika shopping list
- 2 teaspoons medium-dry sherry shopping list
- ~~~~ shopping list
- Optional: shopping list
- This recipe works great as written. However, you can play with ingredient list in a number of ways. I have added chicken, crabmeat, shrimp...switched up the cheeses and breads...have fun with it! shopping list
How to make it
- Put oven rack in middle position and preheat oven to 375°F.
- Cut 40 rounds from bread slices with cutter, then brush 1 side of each round with butter/olive oil and bake on a large baking sheet until pale golden, about 8 minutes. (Leave toasts on baking sheet.)
- Preheat broiler.
- Finely grate (I use a mircoplane) the Parmigiano-Reggiano (you will have about 1 cup).
- Mash together cream cheese, olives, scallion, bell pepper, paprika, and Sherry until combined well, then top each toast with 1 teaspoon cream cheese mixture and sprinkle with Parmigiano-Reggiano.
- Broil canapés about 4 inches from heat until Parmigiano-Reggiano begins to turn golden, about 1 minute.
- ~~~~
- ~ Toasts can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature.
- ~ Cream cheese mixture can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
The Rating
Reviewed by 11 people-
Sounds very good Vickie. You could play with this one many ways. A great canvas to paint on! After all, food IS art! A tasty 5 to you.
Thanks for the post,
Denisegrandmommy in Nashville loved it
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My mom told me never to play with my can-of-peas but it was more fun than eating them. This recipe sounds so good I may have to make an exception...;-)~~ I love the chile sub and sherry goes so well with cream cheese. I just may be trying these soo...more
jimrug1 in Peoria loved it
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Looks wonderful, unique!
bluewaterandsand in GAFFNEY loved it
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