- 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
- 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.