Spanish Pinchos

Name: Spanish Pinchos
Ingredients: 1 clove garlic finely chopped; 2 tablespoons fresh flat leaf parsley finely chopped; 1 tablespoon fresh thyme leaves finely chopped; 2 tablespoons olive oil; 8 3/4 ounces green olives stuffed; 8 3/4 ounces black olives; 1 tablespoon canola oil; 12 button mushrooms; 6 slices serrano ham cut in 1/2; 12 cherry tomatoes; 2 sprigs fresh basil leaves picked; 2 figs quartered; 7 ounces manchego sliced into 8 cubes; 2 teaspoons cranberry sauce

14 ingredients

3 steps

Ingredients

1 clove garlic finely chopped
2 tablespoons fresh flat leaf parsley finely chopped
1 tablespoon fresh thyme leaves finely chopped
2 tablespoons olive oil
8 3/4 ounces green olives stuffed
8 3/4 ounces black olives
1 tablespoon canola oil
12 button mushrooms
6 slices serrano ham cut in 1/2
12 cherry tomatoes
2 sprigs fresh basil leaves picked
2 figs quartered
7 ounces manchego sliced into 8 cubes
2 teaspoons cranberry sauce

Directions

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

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

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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