- Paprika Manchego cheese
- Piquillo peppers in water
- EVOO – Extra Virgin Olive Oil
- Minced garlic
- Fresh thyme
- Large Spanish olives stuffed with pimiento
Thinly slice cheese. Drain and pat piquillos dry; thinly slice then combine with EVOO, garlic and thyme.
Serve peppers in small dish next to cheese with the olives in a second small dish alongside and toothpicks for serving.
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