Queso Manchego con Aceitunas y Piquillos

Ingredients for Queso Manchego con Aceitunas y Piquillos

• One 1 3/4-inch wedge (about 230g ) Manchego cheese

• 30 cured black olives, pitted and chopped

• 110g chopped piquillo peppers or pimientos

• 6 anchovy fillets

• 1 tablespoon extra virgin olive oil

• Minced fresh parsley

How to make Queso Manchego con Aceitunas y Piquillos

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 teaspoons of the mixture on each cheese slice. Sprinkle with parsley and arrange attractively on a serving dish.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.