Need a hit of an appetizer? Recipe!

These little canapes always go over well, no matter where I serve them! They were the "adult" food at Dino's birthday party, they were oh so pretty on the table for our "adult" game night. These are my #1 "go-to" for appetizers! Try them--you won't be sorry! A big thank you to my high school friend for the recipe!

Spanish Olives & Cream Cheese Canapes

First, take 1-2 loaves of take-n-bake french bread, thinly slice and brush with melted butter.

Bake them on a cookie sheet at 350 for about 7 minutes.

In a small bowl, mix:

8oz cream cheese, softened

1/3 cup pimiento-stuffed green Spanish olives, rinsed, drained, and finely chopped

1/4 cup each of finely chopped green onion and red bell pepper

1/4 tsp paprika

2 tsp cooking Sherry

Top each toast with a teaspoonful of the cream cheese mixture and sprinkle with Parmigiano-Reggiano cheese.

BROIL for 2 minutes--watch out, they burn easily!

Mmmmmmm....don't they look tasty!