• 40servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 10 slices firm white sandwich bread

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

  3. 1 oz parmigiano-Reggiano

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

  5. 1/3 cup pimiento-stuffed green Spanish olives (3 oz), rinsed, drained, and finely chopped

  6. 1/4 cup finely chopped scallion

  7. 1/4 cup finely chopped red bell pepper (I like to sub in a chile with heat... jalapenos , serranos...whatever suits you)

  8. 1/4 teaspoon sweet paprika

  9. 2 teaspoons medium- dry sherry

  10. Optional:

  11. 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!

Instructions Jump to Ingredients ↑

  1. Put oven rack in middle position and preheat oven to 375°F.

  2. 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.)

  3. Preheat broiler.

  4. Finely grate (I use a mircoplane) the Parmigiano-Reggiano (you will have about 1 cup).

  5. 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.

  6. Broil canapés about 4 inches from heat until Parmigiano-Reggiano begins to turn golden, about 1 minute. ~~

  7. ~ Toasts can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature.

  8. ~ Cream cheese mixture can be made 1 day ahead and chilled, covered. Bring to room temperature before using.


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