Hors d’oeuvre Anyone?
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.)
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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