Spanish Olive and Cream Cheese Canapes
['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; a Microplane rasp']
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.
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