Recipe

Spanish Olive And Cream Cheese Canapes Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 6 months ago I love this recipe because it is easy and delicious, plus you can play with it and really make it your own. They disappear quickly with my crowd, so make plenty. And the basic recipe makes about 40 hors d'oeuvres. If you start adding other ingredi... More Prep:20m Cook:10m Servings:40	Lunasea
	spanisholives creamcheese bread unsaltedbutter and or oliveoil parmigianoreggiano scallion redbellpepper or jalapenos or serranos sweetpaprika sherry

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bluewatera

sparow64

grizzlybea

jimrug1

pudgy47

marky90

choclytcan

trigger

jett2whit

grandmommy

Ingredients

10 slices firm white sandwich bread

1 1/2 tablespoons unsalted butter, melted (I like olive oil or a combo of the two)

1 oz Parmigiano-Reggiano

6 oz cream cheese, softened (3/4 cup)

1/3 cup pimiento-stuffed green Spanish olives (3 oz), rinsed, drained, and finely chopped

1/4 cup finely chopped scallion

1/4 cup finely chopped red bell pepper (I like to sub in a chile with heat...jalapenos, serranos...whatever suits you)

1/4 teaspoon sweet paprika

2 teaspoons medium-dry Sherry

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Optional:

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!

Directions

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.

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~ 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.

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Comments

sparow64 1 year, 6 months ago said:
I LOVE olives with cream cheese. Thanks for sharing, this is wonderful.

grizzlybear 1 year, 6 months ago said:
Love spanish olives.....so i will be making these real soon......great post you got my 5

jett2whit 1 year, 6 months ago said:
Yum! delicious!

trigger 1 year, 6 months ago said:
I like to sub in a chile with heat...jalapeños, Serrano's...what suits you
Vickie this is my favorite part of this recipe.
Then again you know that about me, I like the exotic heat.
Michael

knoxcop 1 year, 6 months ago said:
Love this! Great for the appetizer files!--Kn0x--

pudgy47 1 year, 6 months ago said:
This is a must make!!!!Excellent post. Bet this would be good with Smoked Salmon.

marky90 1 year, 6 months ago said:
Ready for a martini to go with these now! Hugs-Marky

jimrug1 1 year, 6 months ago said:
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 sooner than later. Hope I can get a few to my guests.. Thanks sweetie... Jim

bluewaterandsand 1 year, 6 months ago said:
Looks wonderful, unique!

baker1313 1 year, 6 months ago said:
Cant wait to try these- have to be yummy!! Thank you!!

grandmommy 1 year, 6 months ago said:
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,
Denise