Spanish Olive & Cream Cheese Canapes (Zwt-8) - cooking recipe

Ingredients

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

Preparation

Put oven rack in middle position & preheat oven to 375\u00b0F
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.
Finely grate Parmigiano-Reggiano using rasp (yield = approx 1 cup). You may use a pre-grated variety if able to find.
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.
Broil canapes about 4 in from heat until Parmigiano-Reggiano begins to turn golden (about 1 min).
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.
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.