• 1 16-ounce jar pitted, large green olives, drained
  • 1 1/2-pound chunk Manchego cheese, cut into pieces small enough to fit into the olive hole
  • 2 tablespoons smoked paprika


Serves: about 12 pieces


Place the paprika on a small plate. Dip the ends of the cheese pieces into the paprika and stuff them into the olive holes, one piece per olive. Serve with toothpicks, or without.