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Recipe
courtesy Rachael Ray
·
1 package
crackers, your favorite variety
·
1/2 pound
each: Manchego, Cabrales Blue and Mahon, or other assorted Spanish cheeses
·
4 ribs
celery, halved lengthwise, then cut into 4-inch sticks
·
1 pound Spanish green
olives from specialty olives cases near deli in large markets, or other
mixed olives
Arrange crackers,
cheeses, celery sticks and a dish of olives on a cutting board or large
serving platter and set out for snacking as dinner cooks. |
