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

Step 2 In 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.

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