Spanish Olive And Cream Cheese Canapes - cooking recipe

Ingredients

10 -12 slices white bread (just use sliced regular sandwich bread for this, can be a day old and place in the fridge overnight)
2 -3 tablespoons butter, melted (no subs!)
1/4 cup grated parmesan cheese (or to taste) or 1/4 cup romano cheese (or to taste)
3/4 cup cream cheese, softened
1/3 cup pimento stuffed olive, finely chopped
1/4 cup green onions or 1/4 cup scallion, finely chopped
1/4 cup red bell pepper, finely chopped
1/4 teaspoon paprika (or to taste)

Preparation

Set oven to 375 degrees.
Set oven rack to middle position.
Cut out about 40 rounds with a 1-1/2 - 2-inch round cookie or biscuit cutter (can use end of a small glass but be very careful not to break glass, a biscuit cutter works the best!).
Place on a large baking sheet and brush one side with melted butter.
Bake for about 8 minutes, or until golden brown (leave the toasts on the baking sheet).
Set oven to broiler heat.
In a bowl mix together cream cheese, olives, green onion or scallions, red bell pepper and paprika (add a couple teaspoons of dry sherry in if you have some) mix until well combined.
Top each toast with about 1 teaspoon of the cream cheese mixture, then sprinkle with grated Parmesan cheese.
Broil 4-inches from heat until the Parmesan begins to turn golden (about 1 minute).