Name: Spanish Olive and Cream Cheese Canapes
Cook time: 40 min
Total time: 40 min
Yield: Makes 40 hors d'oeuvres
Ingredients: 10 slices firm white sandwich bread; 1 1/2 tablespoons unsalted butter, melted; 1 oz Parmigiano-Reggiano; 6 oz cream cheese, softened (3/4 cup); 1/3 cup pimiento-stuffed green Spanish olives (3 oz), rinsed, drained, and finely chopped; 1/4 cup finely chopped scallion; 1/4 cup finely chopped red bell pepper; 1/4 teaspoon sweet paprika; 2 teaspoons medium-dry Sherry; a 1 1/2-inch round cookie cutter; a Microplane rasp

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Spanish Olive and Cream Cheese CanapesMikkel Vang

Cooks' notes:

· 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.

Recipe notes

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