- 24
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Ingredients
- YIELD 24 PIECES
- FROM LA MANCHA
- One 1 3/4-inch wedge (about 1/2 pound) Manchego cheese
- 30 cured black olives, pitted and chopped
- 3/4 cup chopped piquillo peppers or pimientos
- 6 anchovy fillets
- 1 tablespoon extra virgin olive oil
- Minced fresh parsley
Preparation
Step 1
Cut the wedge of cheese lengthwise into 1/8-inch slices to form triangular pieces.
In a mortar or mini processor, mash to a paste the olives, piquillos, anchovies, and oil.
Spread about 3/4 teaspoon of the mixture on each cheese slice.
Sprinkle with parsley and arrange attractively on a serving dish.