RECIPE OF THE MONTH

SPANISH OLIVE AND CREAM CHEESE CANAPES

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.