Ingredients
-
10
-
1 1/2
-
1
-
6
-
1/3
-
1/4
-
1/4
-
1/4
-
2
-
-
-
-
-
-
Directions
Spanish Olive & Cream Cheese Canapes (Zwt-8), Found at epicurious com when I went looking for Spanish olive recipes I love using Spanish olives & I hope you will as well This recipe is simple, but the best part of it is the option to do nearly everything a dy ahead Only the final step of broiling the canapes needs to be done just prior to serving if you choose the day-ahead option (Pls note my tip at then end of the prep steps) *Enjoy!*, Delicious! used Neufchatel and wheat bread Since I was just making for myself, I didn’t bother with bread rounds (just cut each piece of bread into quarters) The first one I made, I read the instructions wrong and broiled for too long so the bread burned on the edges, but it still tasted good! LOL I won’t make that mistake again though 😉 Thanks for sharing!
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Steps
|
1
Done
|
Put Oven Rack in Middle Position & Preheat Oven to 375f |
|
2
Done
|
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
Done
|
Finely Grate Parmigiano-Reggiano Using Rasp (yield = Approx 1 Cup). You May Use a Pre-Grated Variety If Able to Find. |
|
4
Done
|
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
Done
|
Broil Canaps About 4 in from Heat Until Parmigiano-Reggiano Begins to Turn Golden (about 1 Min). |
|
6
Done
|
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
Done
|
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. |
