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Ingredients
10 slices firm white sandwich bread
1 1/2 tablespoons unsalted butter, melted
1 oz Parmesan
6 oz cream cheese, softened
3 oz pimiento-stuffed green Spanish olives rinsed, drained, and
finely chopped
2 oz finely chopped spring onions or mild salad onions
2 oz finely chopped red pepper
1/4 teaspoon sweet paprika
2 teaspoons medium-dry Sherry
Special equipment: a 1 1/2-inch round cookie cutter; a Microplane
rasp
Preparation
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 Grill
Finely grate Parmesan using rasp. Mash together cream cheese, olives,
onions, pepper, paprika, and Sherry until combined well, then top
each toast with 1 teaspoon cream cheese mixture and sprinkle with
parmesan. Grill canapés about 4 inches from heat until the
cheese begins to turn golden, about 1 minute.
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.
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