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Appetizers

Manchego cheese canapes with olives and peppers

Manchego cheese canapes with olives and peppers
Mark Boster / Los Angeles Times

The minute I laid eyes on Penelope Casas' latest book, I knew I had to cook from it. The photo on the cover showed some canapes that I just couldn't live without: thin triangles of Manchego cheese with a little ... Read more

Total time: 20 minutes | Makes 24 canapes
  • 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, drained and patted dry with a paper towel
  • 1 tablespoon olive oil
  • 2 tablespoons minced fresh parsley

Step 1Trim the rind and cut the wedge of cheese lengthwise into one-eighth-inch slices to form 24 triangular pieces.

Step 2In a large mortar or mini-processor, mash to a paste the olives, piquillos, anchovies and oil.

Step 3Spread about three-fourths teaspoon of the mixture on each cheese slice. Sprinkle with parsley and arrange on a serving dish.

Note: From "La Cocina de Mama" by Penelope Casas.

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