Why Manchego with Olive Tapenade Works So Well
Manchego is the backbone of Spanish cheese culture, and pairing it with olive tapenade feels like a celebration of Mediterranean flavours. The cheese brings nuttiness and savoury depth, while the tapenade adds briny sharpness and a silky texture that seeps into the bread.
I first had this at a bar in Valencia, where thick slices of toast came piled with Manchego and a generous smear of black olive paste. It was rustic, unfussy, and utterly delicious. Whenever I make it at home, it instantly brings me back to that warm evening with a glass of red wine in hand.
The Appeal of Manchego and Olives in Tapas
Manchego’s firm texture makes it ideal for slicing thin and layering over toast. The richness of the cheese stands up to the boldness of olives, which are a staple across Spain. Tapenade—made from olives, capers, anchovies, and oil—adds complexity without overwhelming the cheese.
In tapas, contrast is everything. Here you get creamy against salty, soft against crisp. If you’re curious about the versatility of Manchego in other dishes, my guide to Spanish cheese tapas explores how it shines in croquettes, crisps, and even with truffle.
Ingredients
- 200g Manchego cheese, thinly sliced
- 1 rustic baguette or sourdough loaf, cut into thick slices
- 150g black olives, pitted
- 2 anchovy fillets (optional)
- 1 tbsp capers
- 2 tbsp extra virgin olive oil
- 1 small garlic clove, chopped
- Fresh parsley, chopped, to garnish
Ingredient Notes
Use semi-cured Manchego for the best texture and flavour balance. Young Manchego melts too much, while aged Manchego can overpower the tapenade.
For the tapenade, good-quality olives are crucial. Spanish Arbequina olives bring a gentle fruitiness, while black Kalamata olives give a stronger, briny note. Anchovies are optional but deepen the umami if you enjoy a savoury kick.
Instructions
Preheat the grill to medium. Toast the bread slices on both sides until golden and crisp. Meanwhile, blend the olives, anchovies, capers, garlic, and olive oil into a coarse paste. Adjust seasoning with black pepper if needed.
Spread the tapenade generously over each slice of toast. Lay thin slices of Manchego on top, garnish with parsley, and serve immediately while the toast is still warm.
Cooking Techniques and Recommendations
Toast the bread well so it can handle the moisture of tapenade without collapsing. Rustic loaves with a good crust work best, as they stay crisp underneath the toppings.
Don’t blend the tapenade too smooth. A coarse texture gives a rustic look and a better mouthfeel, with each ingredient still distinguishable.
What to Serve with Manchego Tapenade Toast
This pairs beautifully with lighter bites like Crispy Manchego Cheese Chips with Rosemary and Sea Salt. The combination of crunchy crisps and savoury toasts feels complete.
It’s also excellent alongside richer tapas such as Baked Mahón Cheese Flatbread with Tomato and Olive Oil or Manchego Cheese and Truffle Oil Potato Bites. Together, they create a Manchego-themed spread worth serving to guests.
Wine and Beer Pairings
A robust Rioja pairs beautifully here, with its tannins cutting through the oil and olives. Alternatively, a Garnacha offers fruit and spice to balance the saltiness.
On the beer side, a dry stout with roasted notes complements the olives, while a crisp lager refreshes the palate between bites.
Frequently Asked Questions
Can I make the tapenade in advance?
Yes, it keeps well in the fridge for up to a week. Store in a sealed jar with a thin layer of olive oil on top. For other make-ahead tapas, try my Spanish Cheese Board with Membrillo and Seasonal Fruit.
Do I need to include anchovies?
Not at all. They add depth, but leaving them out still makes a delicious tapenade. If you’d like a vegetarian option, this recipe works perfectly without them.
What bread works best?
Rustic sourdough or baguette is best, as they give structure and flavour. For a softer alternative, ciabatta works too.
Can I melt the Manchego on top?
You can, but it’s traditional to keep it in slices. If melted, it becomes more indulgent, similar to my Warm Provolone Español with Garlic Toast and Chilli Oil.
Tips for Success with Manchego Toast
Slice the cheese thinly so it layers neatly over the tapenade. Thick slices make the toast heavy and difficult to bite into. Serve straight away, while the bread is still warm and crisp. The contrast between hot toast and cool cheese is part of the appeal.
Recipe Variation Suggestions
For a brighter flavour, add sun-dried tomatoes to the tapenade. Their sweetness balances the olives and pairs beautifully with Manchego. Alternatively, swap black olives for green ones and use fresh basil instead of parsley. This gives a lighter, fresher variation better suited for summer.
Storage and Reheating for Spanish Cheese Tapas with Manchego Toast
The tapenade can be made ahead and stored for up to a week. The toast, however, should be made fresh for the best texture. If you need to prepare in advance, toast the bread and keep it airtight. Assemble with tapenade and cheese just before serving.
Manchego Cheese and Olive Tapenade on Rustic Toast
Ingredients
- 200 g Manchego cheese thinly sliced
- 1 Baguette rustic
- 150 g Black olives pitted
- 2 Anchovy fillets optional
- 1 tbsp Capers
- 2 tbsp Olive oil extra virgin
- 1 clove Garlic small, chopped
- 1 tbsp Fresh parsley to garnish
Instructions
- Preheat the grill to medium. Toast the bread slices on both sides until golden and crisp. Meanwhile, blend the olives, anchovies, capers, garlic, and olive oil into a coarse paste. Adjust seasoning with black pepper if needed.
- Spread the tapenade generously over each slice of toast. Lay thin slices of Manchego on top, garnish with parsley, and serve immediately while the toast is still warm.