Active Time

　　40 min

　　Total Time

　　40 min

　　

Ingredients

Makes 40 hors d'oeuvres

　　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 chopped

　　1/4 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

　　

Step 1

Put oven rack in middle position and preheat oven to 375°F.

　　

Step 2

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.)

　　

Step 3

Preheat broiler.

　　

Step 4

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.