appetizer
Ingredients
Method
- Cut the Manchego into long, thin triangles or wedges. Arrange them in a fan shape on one side of the serving plate.
- Take one skewer and thread on a guindilla pepper, one green olive, and one Ortiz anchovy. Fold the anchovy neatly around the olive if you want it to look like the picture.
- Make around 10–12 skewers, mixing the order slightly so the platter looks natural and relaxed.
- Place the gildas in the centre of the plate. Add a small pile of guindilla peppers, extra olives, crackers, and crisps around the plate.
- Drizzle the gildas lightly with extra virgin olive oil. Serve immediately with a cold vermouth, spritz, or iced aperitif.
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