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Creamy Spanish Olive Canaps: A ZWT-8 Inspired Recipe

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Ingredients

Adjust Servings:

	10 slices bread (firm white sandwich)
	1 1/2 tablespoons unsalted butter, melted
	1 ounce parmigiano-reggiano cheese
	6 ounces cream cheese, softened (3/4 cup)
	1/3 cup spanish olives (green, pimiento-stuffed, rinsed, drained & finely chopped - 3 oz)
	1/4 cup scallion, finely chopped
	1/4 cup red bell pepper, finely chopped
	1/4 teaspoon sweet paprika
	2 teaspoons medium-dry sherry

Nutritional information

40.5

Calories

22 g

Calories From Fat

2.5 g

Total Fat

1.3 g

Saturated Fat

6.3 mg

Cholesterol

75.4 mg

Sodium

3.5 g

Carbs

0.2 g

Dietary Fiber

0.5 g

Sugars

1 g

Protein

14g

Serving Size

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Creamy Spanish Olive Canaps: A ZWT-8 Inspired Recipe

Name: Creamy Spanish Olive Canaps: A ZWT-8 Inspired Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 40
Cuisine: American
Ingredients: : 10; : 1 1/2; : 1; : 6; : 1/3; : 1/4; : 1/4; : 1/4; : 2

Features:

Cuisine:

American

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!*

60 min
Serves 40
Easy

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.