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  • Paprika Manchego cheese
  • Piquillo peppers in water
  • EVOO – Extra Virgin Olive Oil
  • Minced garlic
  • Fresh thyme
  • 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.


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