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Spanish and Olive Cream Cheese Canapes

  • Author: Tonja Engen


  • Pair with Famiglia Meschini Pinot Noir
  • 2 loaves of firm white sandwich bread
  • 1 1/2 tablespoons unsalted butter, melted
  • 1 cup Parmigiano-Reggiano
  • 6 oz cream cheese, softened
  • 1/3 cup pimiento-stuffed green Spanish olives, rinsed, drained, and finely chopped
  • 1/4 cup finely chopped scallion
  • 1/4 cup finely chopped red bell pepper
  • 1/2 teaspoon sweet paprika
  • 1 Tbls. medium-dry Sherry


  1. Put oven rack in middle position and preheat oven to 375°F.
  2. Cut 20-30 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.)
  3. Preheat broiler.
  4. Mash together cream cheese, olives, scallion, bell pepper, paprika, and Sherry until combined well, then spread each toast 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.
  5. Note: 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.