Spanish Olive Cream Cheese Canapes Zwt 8 Food

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 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.

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.

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.

LA BOQUERIA MARINATED SPANISH OLIVES

Steps:

• Mix all ingredients together.
• Marinade 30 minutes to 6 hours.
• serve.