Spanish Olive Cream Cheese Canapes Zwt 8 Recipes

SPANISH OLIVE AND CREAM CHEESE CANAPES

Steps:

• 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.

SPANISH OLIVE AND CREAM CHEESE CANAPES

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).

SPANISH OLIVE & CREAM CHEESE CANAPES (ZWT-8)

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.

OLIVE & CHEDDAR CANAPES

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.

MUSHROOM AND CREAM CHEESE CANAPES

Steps:

• Mix together the cream cheese, butter, and egg yolk until very smooth.
• Mix in the Parmesan cheese, pepper, mushrooms, and scallions until well mixed.
• Preheat the broiler.
• Arrange the baguette slices on a broiling pan.
• Top each baguette slice with about a tablespoon of the mushroom mixture.
• Broil four inches from the heat for 3-5 minutes, or until hot and bubbly.
• Serve hot.

SPANISH SPAGHETTI W/PIMENTO-STUFFED OLIVES - ZWT-8

Steps:

• Cook pasta according to pkg directions (Omit salt & fat). Drain.
• Heat oil in a lrg skillet over med-high heat. Add onion & sauté 4 min or until tender. Add garlic & sauté 1 minute. Stir in oregano, celery salt, red pepper, black pepper & saffron (if desired).
• Crumble beef into pan. Cook 5 min or until beef is browned, stirring to further crumble the beef. Stir in marinara sauce, olives, sherry, capers & 3 tbsp parsley. Bring to a boil, reduce heat & simmer 15 minutes.
• Add cooked spaghetti to sauce mixture. Cook 2 min or until thoroughly heated. Sprinkle w/remaining 1 tbsp parsley to serve.

CREAM CHEESE CANAPES

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.

PORTUGUESE GREEN OLIVE DIP (ZWT-8)

Steps:

• Add the 1/3 cup milk, anchovies, garlic, 2/3 of the cilantro + the pepper to a blender & pulse to combine. W/the motor running, pour the oil in what the Portuguese call a fio (or fine thread). Keep whirring until the oil is incorporated & the mixture thickens (30 sec to 1 1/2 min depending on the equipment).
• Scrape the dip into a serving bowl & stir in the olives. Mince the remaining cilantro, sprinkle on top & serve. If the dip thickens, stir in a tbsp or 2 of milk.
• NOTE: I don't know about your thoughts, but I'm esp intrigued w/the idea of using this mixture w/grilled fish or maybe even chicken breasts.