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Queso Manchego con Aceitunas y Piquillos

2.5

(1)

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Queso Manchego con Aceitunas y Piquillos Cookbook cover image courtesy of Random House

An extremely easy tapa to assemble that comes straight from El Corregidor, the most delightful bar and restaurant in the region of La Mancha, where Manchego cheese is made and windmills from the times of the Errant Knight Don Quixote still stand.

Ingredients

makes 24 canapés

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

  1. 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.

    Step 2

    Spread about 3/4 teaspoon of the mixture on each cheese slice. Sprinkle with parsley and arrange attractively on a serving dish.

Nutrition Per Serving

Per serving: 10.0 calories
5.0 calories from fat
0.5克脂肪
0.0g saturated fat
0.0mg cholesterol
20.0mg sodium
0.0g total carbs
0.0g dietary fiber
0.0g sugars
0.0g protein
#### Nutritional analysis provided by [TasteBook
using the USDA Nutrition Database]( )
La Cocina de Mamáby Penelope Casas © 2005 by Penelope Casas. Published by Broadway Books. All Rights Reserved.PENELOPE CASASis a frequent contributor to theNew York Times,Gourmet,Bon Appetit,Food & Wine,Fine Cooking, andCondé Nast Traveler. Casas is also a consultant and lecturer on Spain, a guest speaker at the Smithsonian and the National Geographic Society, and an adjunct professor at New York University. In recognition of her efforts on behalf of Spain, the Spanish government awarded her the National Prize of Gastronomy, the Medal of Touristic Merit, and named her Dame of the Order of Civil Merit. She and her husband have led gastronomic tours of Spain for more than twenty years. They live in New York City.
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  • Easy and very good as written. Makes a lot of the olive mixture, way more than you need, however. That is actually a good thing because it's terrific with hard boiled eggs, as a smear on a turkey sandwich, etc...I'll make it again just to use for those things.

    • Anonymous

    • Phoenix, AZ

    • 10/24/2015

Tags Spanish European Portuguese Manchego Cheese Dairy Olive Anchovy Fish Seafood Starter Dinner Gluten Free 螺母自由 Keto Quick Easy 30 Minutes or Less 5 Ingredients or Fewer No-Cook Food Processor Cookbooks
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