Ingredients
Scale
- Sundried Tomatoes – California Sun-Dry brand is the best and they’re already julienned (you can purchase at Kroger)
- Cheese – i.e. manchego, fresh mozzarella, Gouda, Swiss, etc.
- Pancetta – thinly sliced
- Salami – thinly sliced
- Pepperoni – thinly sliced
- Anchovy – if you really wanted to channel your inner Spaniard 🙂
My personal favorite combinations are:
Mozzarella and Sundried Tomatoes / Manchego and Salami / Gouda and Pepperoni
Instructions
- Cut all the olives in half, discard any pimentos.
- Get out all the fillings you would like to use and make an assembly line. Start with the olives, take one-half the olive and skewer with a toothpick, then add a piece of cheese, then a filling, finish off with the second half of the olive on the toothpick.
- Once all of the olives have been assembled and arranged on a serving platter, I’ll drizzle balsamic vinegar or olive oil from the sun-dried tomatoes over the top. It just adds another level of flavor and a little pizzazz.
Notes
These will go fast, make a few more than you think you’ll need. Another yummy variety is to make a Caprese salad on a toothpick. Simply cut a cherry tomato in half and layer with mozzarella and fresh basil.
Keywords: Spanish Olives