Hors d’oeuvre Anyone?

Thought it may be time to SIMMER down and have a bite to eat!! (smiling) Hoping to follow-up this post with links, recipes and info for entertaining for the Christmas parties you may have or plan to attend.

For now….this will have to do, my neck has been acting up the last couple days. All the reviews were 5 forks, but I have not tried it.

SPANISH OLIVE AND CREAM CHEESE CANAPES
10 slices firm white sandwich bread
1 1/2 tablespoons unsalted butter, melted
1 oz Parmigiano-Reggiano 6 oz cream cheese, softened
(3/4 cup)1/3 cup pimiento-stuffed green Spanish olives
(3 oz), rinsed, drained, and finely chopped1/4 cup finely chopped scallion
1/4 cup finely chopped red bell pepper
1/4 teaspoon sweet paprika
2 teaspoons medium-dry Sherry

Special equipment: a 1 1/2-inch round cookie cutter; a Microplane rasp

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 broiler.

Finely grate Parmigiano-Reggiano using rasp (you will have about 1 cup). Mash together cream cheese, olives, scallion, bell pepper, paprika, and Sherry until combined well, then top each toast with 1 teaspoon cream cheese mixture and sprinkle with Parmigiano-Reggiano. Broil canapés about 4 inches from heat until Parmigiano-Reggiano 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.
Makes 40 hors d'oeuvres.

All recipes and comments are welcome!! (smiling) Merry Christmas!!!

P.s. Please know that I never intended to offend anyone on my previous Christmas post and/ or any future Christmas endorsements that I may publish. I appreciate everyone's opinions if you agree with me or not!!

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