SPANISH OLIVE & CREAM CHEESE CANAPES (ZWT-8)
Found at epicurious.com when I went looking for Spanish olive recipes. I love using Spanish olives & I hope you will as well. This recipe is simple, but the best part of it is the option to do nearly everything a dy ahead. Only the final step of broiling the canapes needs to be done just prior to serving if you choose the day-ahead option (Pls note my tip at then end of the prep steps). *Enjoy!*
Provided by twissis
Categories Cheese
Time 40m
Yield 40 Canapes, 40 serving(s)
Number Of Ingredients 9
Steps:
- Put oven rack in middle position & preheat oven to 375°F
- Cut 40 sml rounds from bread slices w/cutter, then brush 1 side of ea round w/butter & bake on a lrg baking sheet until pale golden (about 8 min). Remove from oven, but leave toasts on baking sheet. Preheat broiler.
- Finely grate Parmigiano-Reggiano using rasp (yield = approx 1 cup). You may use a pre-grated variety if able to find.
- Mash together cream cheese, olives, scallion, bell pepper, paprika & sherry until combined well. Then top each toast w/1 tsp cream cheese mixture & sprinkle w/grated Parmigiano-Reggiano.
- Broil canapés about 4 in from heat until Parmigiano-Reggiano begins to turn golden (about 1 min).
- COOK NOTES: Toasts can be made 1 dy ahead, cooled completely & then kept in an airtight container at room temperature. The cream cheese mixture can be made 1 dy ahead (chill & cover). Bring to room temp before using.
- MY TIP: My choice would be to brush the bread slices while still whole & then cut the rounds. This would mean far less time spent handling 40 sml pieces of bread.
SPANISH OLIVE AND CREAM CHEESE CANAPES
The toasts can be made a day ahead for this, and also the cream cheese mixture should be prepared a day ahead then covered and refrigerated, as the flavor will enhance if left overnight to chill, but bring to almost room temperature before spreading on the toasts. This will make about 36-40 canapes, and they are easy to make and delicious!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 1h
Yield 35-40 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 375 degrees.
- Set oven rack to middle position.
- Cut out about 40 rounds with a 1-1/2 - 2-inch round cookie or biscuit cutter (can use end of a small glass but be very careful not to break glass, a biscuit cutter works the best!).
- Place on a large baking sheet and brush one side with melted butter.
- Bake for about 8 minutes, or until golden brown (leave the toasts on the baking sheet).
- Set oven to broiler heat.
- In a bowl mix together cream cheese, olives, green onion or scallions, red bell pepper and paprika (add a couple teaspoons of dry sherry in if you have some) mix until well combined.
- Top each toast with about 1 teaspoon of the cream cheese mixture, then sprinkle with grated Parmesan cheese.
- Broil 4-inches from heat until the Parmesan begins to turn golden (about 1 minute).
Nutrition Facts : Calories 45.5, Fat 2.8, SaturatedFat 1.6, Cholesterol 7.8, Sodium 69.3, Carbohydrate 4, Fiber 0.2, Sugar 0.5, Protein 1.1
SHRIMP CANAPES
Categories Olive Tomato Appetizer No-Cook Cocktail Party Shrimp Chill Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 12 canapés
Number Of Ingredients 8
Steps:
- Spread the bread with the butter, cut it into twelve 2-inch squares, and on it arrange decoratively the tomatoes, the olives, and the shrimp.
- In a small bowl combine well the mayonnaise and the horseradish, dot the shrimp with the mixture, and garnish it with the dill.
- The canapés may be made 30 minutes in advance and kept covered and chilled. Arrange the canapés on a platter.
CREAM CHEESE CANAPES
Cream cheese, sundried tomatoes and rye bread make these tasty little canapes that can be frozen so that you're ready for unexpected company.
Provided by lazyme
Categories < 30 Mins
Time 20m
Yield 90 serving(s)
Number Of Ingredients 9
Steps:
- Cut each slice of bread diagonally in two. Spread butter thinly over each triangle, place, buttered side up, on a cookie sheet and lightly brown in the oven or broil very briefly.
- Mix together cream cheese, mayonnaise, Tabasco, green onion and cayenne into a paste. Pile about 1 tablespoon on each triangle of bread on the unbuttered side. Sprinkle with Parmesan, about 1 teaspoon on each. Top each canape with 1/4 of a sun-dried tomato. Freeze.
- Bake, frozen, at 375ºF for 10 minutes. Serve hot.
CHEESE CANAPES
Steps:
- Spread the bread with the butter and with a 2-inch scalloped cutter cut into 12 rounds. Arrange the salami, the cheese, and the bell pepper decoratively on the bread, spoon small dollops of the mustard onto the canapés, and press the onions into the mustard.
- The canapés may be made 30 minutes in advance and kept covered and chilled. Arrange the canapés on a platter.
OLIVE & CHEDDAR CANAPES
A very good "do ahead" recipe, quick, easy and tasty. You can make the olive spread the day before or do it all at once. These freeze well. Just thaw before broiling. I flatten the bead slices with a rolling pin before toasting one side.
Provided by Bergy
Categories Cheese
Time 21m
Yield 32 appetizers
Number Of Ingredients 6
Steps:
- Mix olives, cheese, mayo, onion powder & curry.
- Arrange bread on an ungreased cookie sheet and toast one side under the broiler. Turn over and spread with the olive mixture (you can now freeze the slices and broil when thawed) and broil for 2 to 3 minutes until bubbly.
- Cut each slice intp 4 triangles.
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