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Manchego cheese canapes with olives and peppers

Time 20 minutes
Yields Makes 24 canapes
Manchego cheese canapes with olives and peppers
(Mark Boster / Los Angeles Times)
1

Trim the rind and cut the wedge of cheese lengthwise into one-eighth-inch slices to form 24 triangular pieces.

2

In a large mortar or mini-processor, mash to a paste the olives, piquillos, anchovies and oil.

3

Spread about three-fourths teaspoon of the mixture on each cheese slice. Sprinkle with parsley and arrange on a serving dish.

From “La Cocina de Mama” by Penelope Casas.

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