Spanish Olive And Cream Cheese Canapes
From lunasea 15 years ago
- 10 minutes to make
- Serves 40
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. Read more If you start adding other ingredients, you'll get more than 40, of course. Just make sure you adjust the flavors and bread accordingly. No wants to be surprised with guests coming - ha! Enjoy. Adapted from Gourmet. See less
Ingredients
- 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-
I LOVE olives with cream cheese. Thanks for sharing, this is wonderful.
sparow64
in Sweetwater loved it
-
Love spanish olives.....so i will be making these real soon......great post you got my 5
grizzlybear
in loved it
-
yum! delicious!
jett2whit
in Union City loved it
Reviews & Comments 15
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "