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MANCHEGO CHEESE CANAP & eacute;S WITH OLIVES AND PEPPERS



Published: Wed, August 31, 2005 @ 12:00 a.m.



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.




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