Spanish Pinchos

14 ingredients
3 steps

Ingredients

  • 1 clove garlic, finely chopped
  • 2 tbsp fresh flat leaf parsley, finely chopped
  • 1 tbsp fresh thyme leaves, finely chopped
  • 2 tbsp olive oil
  • 8.75 oz stuffed green olives
  • 8.75 oz black olives
  • 1 tbsp canola oil
  • 12 None button mushrooms
  • 6 slices Serrano ham, cut in 1/2
  • 12 None cherry tomatoes
  • 2 sprigs fresh basil, leaves picked
  • 2 None figs, quartered
  • 7 oz Manchego, sliced into 8 cubes
  • 2 tsp cranberry sauce

Directions

  1. 1
    Mix garlic, parsley, thyme and olive oil together. Toss 1/2 with stuffed green olives and set aside. Toss remaining 1/2 with black olives and set aside.
  2. 2
    Heat canola oil in a frying pan and saute mushrooms for 4-6 mins until soft. Season then remove from pan and let cool. Place 1/2 slice of Serrano ham, a cherry tomato and some basil leaves on top of mushroom and secure with a toothpick. Repeat with remaining mushrooms, ham, tomatoes and basil.
  3. 3
    Skewer a fig quarter onto each Manchego cube and drizzle with cranberry sauce. Arrange olives, mushrooms and cheese on a serving plate and serve.

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