Ingredients
10
slices firm white sandwich bread
1
1/2 tbsp unsalted butter, melted
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
Special equipment: a 1 1/2-inch round cookie cutter; a Microplane rasp
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.)
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.
6.
Toasts can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature.
7.
Cream cheese mixture can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
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