MANCHEGO CHEESE CANAP & eacute;S WITH OLIVES AND PEPPERS
LOS ANGELES TIMES
Total time: 20 minutes
Note: From "La Cocina de Mama" by Penelope Casas
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
Trim the rind and cut the wedge of cheese lengthwise into one-eighth-inch slices to form 24 triangular pieces. In a large mortar or mini-processor, mash to a paste the olives, piquillos, anchovies and oil.
Spread about three-fourths teaspoon of the mixture on each cheese slice. Sprinkle with parsley and arrange on a serving dish.
Servings: 24 canap & eacute;s.
Each canap & eacute;: 57 calories; 3 grams protein; 1 gram carbohydrates; 0 fiber; 5 grams fat; 3 grams saturated fat; 7 mg. cholesterol; 153 mg. sodium.