The manchego cheese, rosemary, and olive skewers make the perfect early fall appetizer!
They are delicious, easy to make, and require little time to make.
The presentation of them is beautiful too making them ideal to take to a fall gathering or party.
Alternatively, you can make this in a salad form if you’d like to serve it that way.
I love serving these little skewers though in this great cracker dish.
These appetizer picks are the perfect size for individual servings as well.
Have you ever had Manchego cheese?
Manchego cheese is from central Spain and comes from Manchego sheep.
It is a semi hard cheese with a sweet flavor.
I always have this sliced Manchego cheese on hand in my fridge and it almost daily as a snack with nuts or salami.
For this recipe though, you will not want the sliced version as you will need cubes for the skewers. I use this wedge one for this recipe.
I also love these olives for this recipe.
Other than the olives and cheese, you will need rosemary and the following ingredients to make the marinade or dressing:
minced garlic
white wine vinegar
red pepper flakes
and olive oil.
Printable recipe at the bottom of this post!
Step 1:
Make the dressing/marinade.
I like to add the following to a mason jar with a lid and place it in the fridge until ready to use.
2 cloves minced garlic.
1 teaspoon chopped rosemary.
1/2 teaspoon red pepper flakes.
2 teaspoons white wine vinegar, and
3 Tablespoons olive oil.
Step 2-
Add an olive to the skewer followed by a square chunk of Manchego cheese followed by a sprig of rosemary.
Repeat one more time.
When ready to serve you can drizzle the dressing over the skewers, or place in a bowl where the skewers can be dunked in.
This recipe has become quite popular in our house and everyone seems to really love it.
We hope you do too!
And here is the recipe for you to print out and share!
Enjoy!