Manchego Cheese and Olive Tapenade on Rustic Toast

This Manchego cheese and olive tapenade on rustic toast is a bold Spanish tapas recipe. Briny olive tapenade balances the nutty richness of Manchego, all on a crisp slice of rustic bread. Quick to prepare and easy to share, it’s a perfect appetiser or tapas plate.

Course Appetizer, Snack

Cuisine European, Mediterranean, Spanish

Diet Vegetarian

Keyword cheese snack, manchego toast, olive tapenade, rustic bread, Spanish tapas

Prep Time 10

Cook Time 2

Servings Servings

Calories 220

Author Spooning & Forking

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.

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.

Nutrition