Spanish Olive and Cream Cheese Canapes

Spanish Olive and Cream Cheese Canapes
40 min.
40
42kcal

Suggestions


Elevate your next gathering with these delightful Spanish Olive and Cream Cheese Canapés, a perfect blend of savory flavors that will leave your guests craving more. With a rich, creamy base of softened cream cheese infused with dry sherry, these canapés offer a sophisticated touch to any antipasti spread, starter, or snack platter.

The combination of pimento-stuffed green Spanish olives, fresh scallions, and sweet paprika creates a vibrant and unique flavor profile that pairs beautifully with the crispy texture of the toasted bread rounds. Topped off with freshly grated Parmigiano-Reggiano, each bite delivers a delightful crunch followed by a burst of creamy goodness that is simply irresistible.

Ready in just 40 minutes and serving up to 40 people, this appetizing dish is as convenient as it is impressive. Perfect for parties, holiday gatherings, or casual get-togethers, these canapés are not only easy to make ahead of time, but they also add a touch of elegance to your table settings. Whether enjoyed as an elegant appetizer or a savory snack, these Spanish Olive and Cream Cheese Canapés are sure to become a favorite at any occasion. Impress your friends and family with a delectable treat they won't forget!

Ingredients

  • 0.8 cup cream cheese softened
  • teaspoons sherry 
  • oz parmesan 
  • oz pimiento stuffed olives green spanish rinsed drained finely chopped
  • 0.3 cup bell pepper red finely chopped
  • 0.3 cup spring onion finely chopped
  • 0.3 teaspoon paprika sweet
  • 1.5 tablespoons butter unsalted melted
  • 10 slices sandwich bread white firm

Equipment

  • baking sheet
  • oven
  • broiler

Directions

  1. Put oven rack in middle position and preheat oven to 375°F.
  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.)
  3. Preheat broiler.
  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.
  5. · 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.

Nutrition Facts

Calories42kcal
Protein10.88%
Fat55.8%
Carbs33.32%

Properties

Glycemic Index
5.57
Glycemic Load
2.28
Inflammation Score
-1
Nutrition Score
1.3204347808724%

Flavonoids

Luteolin
0.02mg
Kaempferol
0.01mg
Quercetin
0.07mg

Nutrients percent of daily need

Calories:42.08kcal
2.1%
Fat:2.63g
4.04%
Saturated Fat:1.34g
8.38%
Carbohydrates:3.53g
1.18%
Net Carbohydrates:3.28g
1.19%
Sugar:0.57g
0.63%
Cholesterol:5.91mg
1.97%
Sodium:87.92mg
3.82%
Alcohol:0.03g
100%
Alcohol %:0.21%
100%
Protein:1.15g
2.31%
Selenium:2.01µg
2.87%
Calcium:27.51mg
2.75%
Vitamin A:125.78IU
2.52%
Vitamin B1:0.03mg
2.29%
Folate:8.29µg
2.07%
Manganese:0.04mg
2.01%
Phosphorus:17.3mg
1.73%
Vitamin B2:0.03mg
1.7%
Vitamin B3:0.32mg
1.61%
Vitamin C:1.31mg
1.59%
Vitamin K:1.53µg
1.46%
Iron:0.25mg
1.38%
Vitamin E:0.17mg
1.11%
Fiber:0.25g
1.02%
Source:Epicurious