This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Ingredients

  • Paprika Manchego cheese
  • Piquillo peppers in water
  • EVOO – Extra Virgin Olive Oil
  • Minced garlic
  • Fresh thyme
  • Large Spanish olives stuffed with pimiento

Preparation

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.



MORE:

Anne Burrell’s Bacon-Wrapped Dates with Chorizo and Manchego

Manchego-Stuffed Green Olives

Sliced Steak with Pimenton Barbecue Onions, Roasted Green Beans and Manchego Potatoes