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Spanish Olive and Cream Cheese Canapes

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“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!”
READY IN:
1hr
SERVES:
35-40
UNITS:
US

Ingredients Nutrition

  • 10 -12 slices white bread (just use sliced regular sandwich bread for this, can be a day old and place in the fridge overnight)
  • 2 -3 tablespoons butter, melted (no subs!)
  • 14 cup grated parmesan cheese (or to taste) or 14 cup romano cheese (or to taste)
  • 34 cup cream cheese, softened
  • 13 cup pimento stuffed olive, finely chopped
  • 14 cup green onions or 14 cup scallion, finely chopped
  • 14 cup red bell pepper, finely chopped
  • 14 teaspoon paprika (or to taste)

Directions

  1. Set oven to 375 degrees.
  2. Set oven rack to middle position.
  3. 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!).
  4. Place on a large baking sheet and brush one side with melted butter.
  5. Bake for about 8 minutes, or until golden brown (leave the toasts on the baking sheet).
  6. Set oven to broiler heat.
  7. 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.
  8. Top each toast with about 1 teaspoon of the cream cheese mixture, then sprinkle with grated Parmesan cheese.
  9. Broil 4-inches from heat until the Parmesan begins to turn golden (about 1 minute).

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