Tue, 2002-10-01 11:00
Set out these ingredients and let the fun begin:
- Thinly sliced Serrano ham
- Spanish cheese platter: wedges of blue-veined Cabrales, tangy Manchego, creamy Mahon, and/or Iberico (the latter three can be cubed)
- Sliced piquillo peppers, stirred with a few crushed garlic cloves and capers and drizzled with olive oil
- Spanish olives sprinkled with olive oil and sherry wine vinegar
- Canned, drained mussels combined with bottled mustard vinaigrette and chopped fresh parsley (spear on toothpicks with bread chunks)
- Endive leaves spread with a soft garlic cheese, topped with an anchovy or strip of piquillo pepper
- Cubed Manchego or Mahon cheese mixed with olive oil, rosemary, paprika, and crushed garlic (serve with toothpicks)
- Strips of piquillo pepper or Serrano ham wrapped around cooked shrimp or asparagus, drizzled with olive oil and lemon juice
—L.E.
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