Ingredients

10 slices firm white sandwich bread
1 1/2 tablespoons unsalted butter, melted
1 oz Parmigiano-Reggiano
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*
1/4 teaspoon sweet paprika
2 teaspoons medium-dry Sherry
A 1 1/2-inch round cookie cutter

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. You should have about 1 cup.



5. 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.



6. Broil canapés about 4 inches from heat until Parmigiano-Reggiano begins to turn golden, about 1 minute.

Makes 40 hors d'oeuvres.

Make ahead: 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.

*I was in a hurry, so I used the food processor to quickly chop the ingredients.
**I seasoned my toasts with salt and pepper before baking them.

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