Manchego Cheese & Olive Tapenade Tapa

Serve with Bokisch Vineyards Rosado for a quick and popular tapa.

Ingredients

• Large round Manchego Cheese
• 1 bunch Basil Leaves

Tapenade:

• about 20 pitted Black Spanish olives (or Kalamata), coarsely chopped
• 1 Tbsp Capers, rinsed and drained
• 1 tsp Fresh Lemon Juice
• 2 tsp Olive Oil
• 1/2 tsp Anchovy Paste (optional)
• Fresh cracked black pepper

Preparation

1. Mix all tapenade ingredients and store in refrigerator for up to 2 weeks.
2. Cut the cheese into bite sized cubes.
3. Fry basil leaves in olive oil until translucent.
4. Serve individual cheese cubes (or triangles) topped with olive tapenade and a fried basil leaf.

Preparation time is approximately 15 min.