Manchego Cheese Canapes

I love the concept of this canape because it lets you skip the cracker all together. Just pile your tasty flavor bomb dip directly onto a wedge of salty cheese and go for it! The dip is equally good on a cracker, but I only recommend it when you run out of cheese. Any Manchego will do here, but a nice aged one will give you the biggest umami punch. The dip already has lots of punchy flavors so feel free to go mellower on the cheese, it is also more affordable that way.

We served these along with some olives, almonds, and Baby Beet, Cucumber, Olive, and Feta skewers for a light tapas spread.

Every year I enjoy finding new tapas recipes to start the F1 Season with Pre-Season shenanigans in Barcelona. We watch the highlights and get back in to the swing of F1! I have a few fun Spanish cookbooks that I get inspiration from including this recipe from La Cocina de Mama by Penelope Casas.

Manchego Cheese Canapes with Olives and Peppers

One wedge Manchego cheese
15 cured black olives, pitted and finely chopped
⅓ cup piquillo or jarred roasted peppers
3 anchovy fillets, or 1 tsp anchovy paste (or 1 tsp capers to make vegetarian)
½ tablespoon extra virgin olive oil 
Minced fresh parsley, for serving

1. Finely chop the olives, peppers, and anchovy filets together. In a mortar and pestle combine the three along with the olive oil until they become a rough paste. Refrigerate until ready to use. 

2. Slice the wedge of cheese lengthwise into ⅛ inch slices to form triangular pieces. 

3. Scoop or spread about ¾ teaspoon of the mixture on each cheese slice. Sprinkle with parsley and arrange on a serving dish. 

4. If you have leftover olive paste, serve in a small dish along with water crackers.

Adapted from La Cocina de Mama by Penelope Casas