Queso Manchego con Aceitunas y Piquillos
['One 1 3/4-inch wedge (about 1/2 pound) Manchego cheese', '30 cured black olives, pitted and chopped', '3/4 cup chopped piquillo peppers or pimientos', '6 anchovy fillets', '1 tablespoon extra virgin olive oil', 'Minced fresh parsley']
Cut the wedge of cheese lengthwise into 1/8-inch slices to form triangular pieces. In a mortar or mini processor, mash to a paste the olives, piquillos, anchovies, and oil.
Spread about 3/4 teaspoon of the mixture on each cheese slice. Sprinkle with parsley and arrange attractively on a serving dish.
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