Spanish Olive and Cream Cheese Canapes

Ingredients for Spanish Olive and Cream Cheese Canapes

• 10 slices firm white sandwich bread

• 1 1/2 tablespoons unsalted butter, melted

• 30g Parmigiano-Reggiano

• 170g cream cheese, softened (90g )

• 80ml pimiento-stuffed green Spanish olives (90g), rinsed, drained, and finely chopped

• 40g finely chopped spring onion

• 40g finely chopped red pepper

• 1/4 teaspoons sweet paprika

• 2 teaspoons medium-dry Sherry

• a 1 1/2-inch round biscuit cutter

• a Microplane rasp

How to make Spanish Olive and Cream Cheese Canapes

Put oven rack in middle position and preheat oven to 191°C.

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 Parmigiano-Reggiano using rasp (you will have about 240ml ). Mash together cream cheese, olives, spring onion, pepper, paprika, and Sherry until combined well, then top each toast with 1 teaspoon cream cheese mixture and sprinkle with Parmigiano-Reggiano. Grill canapés about 4 inches from heat until Parmigiano-Reggiano begins to turn golden, about 1 minute.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.