Paprika Manchego cheese
Piquillo peppers in water
EVOO – Extra Virgin Olive Oil
Large Spanish olives stuffed with pimiento
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.