- 1 ounce piece of Manchego
- 20 large pitted Spanish olives
- 1 1/2 teaspoons EVOO
- 1 teaspoon thyme leaves
- Pinch crushed red pepper
Cut Manchego into 20 rectangular pieces. Stuff one piece into each of 20 large pitted Spanish olives. Toss with EVOO, thyme leaves and crushed red pepper.