10 slices firm white sandwich bread
1 1/2 tablespoons melted butter
1 cup finely grated Parmigiano-Reggiano cheese
6 ounces softened cream cheese
1/3 cup pimento stuffed Spanish green olives, rinsed, drained, finely chopped
1/4 cup finely chopped scallion
1/4 cup finely chopped red bell pepper
1/4 teaspoon paprika
2 teaspoons medium-dry sherry

Heat oven to 375°F. Cut 40 rounds from bread slices then brush 1 side of each with melted butter. Place on large baking sheet and bake 8 minutes till pale golden. Remove from oven and leave on sheet. Heat broiler. Mash together cream cheese, olives, scallion, bell pepper, paprika and sherry till well combined. Top each toast with 1 teaspoon creamed mixture and sprinkle with cheese. Broil 4 inches from heat 1 minute till cheese begins to turn golden.
Toasts can be made 1 day ahead, cooled completely, and kept in an airtight container at room temperature.