Spanish Olive and Cream Cheese Canapes

Spanish Olive and Cream Cheese Canapes
Photo by Mikkel Vang


  • 1/3 cup pimiento-stuffed green Spanish olives
  • 1 ½ tablespoons unsalted butter
  • 2 teaspoons medium-dry Sherry
  • 1 ounce Parmigiano-Reggiano
  • ¼ cup scallion
  • ¼ cup red bell pepper
  • 10 slices firm white sandwich bread
  • + 3 more ingredients
    • 6 ounces cream cheese
    • ¼ teaspoon sweet paprika
    • 1 1 1/2-inch round cookie cutter; a Microplane rasp

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 and bake on a large baking sheet until pale golden, about 8 minutes. (Leave toasts on baking sheet.) Preheat broiler. Finely grate Parmigiano-Reggia...

View full recipe at Epicurious


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