Queso Manchego con Aceitunas y PiquillosCookbook 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.
Recipe information
Yield
makes 24 canapés
Ingredients
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.
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
0.5g total fat
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 Mamá by Penelope Casas © 2005 by Penelope Casas. Published by Broadway Books. All Rights Reserved.
PENELOPE CASAS is a frequent contributor to the New York Times, Gourmet, Bon Appetit, Food & Wine, Fine Cooking, and Condé 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.
