Spanish Pinchos - cooking recipe

Ingredients

1 clove garlic, finely chopped
2 tbsp fresh flat leaf parsley, finely chopped
1 tbsp fresh thyme leaves, finely chopped
2 tbsp olive oil
8.75 oz stuffed green olives
8.75 oz black olives
1 tbsp canola oil
12 None button mushrooms
6 slices Serrano ham, cut in 1/2
12 None cherry tomatoes
2 sprigs fresh basil, leaves picked
2 None figs, quartered
7 oz Manchego, sliced into 8 cubes
2 tsp cranberry sauce

Preparation

Mix garlic, parsley, thyme and olive oil together. Toss 1/2 with stuffed green olives and set aside. Toss remaining 1/2 with black olives and set aside.
Heat canola oil in a frying pan and saute mushrooms for 4-6 mins until soft. Season then remove from pan and let cool. Place 1/2 slice of Serrano ham, a cherry tomato and some basil leaves on top of mushroom and secure with a toothpick. Repeat with remaining mushrooms, ham, tomatoes and basil.
Skewer a fig quarter onto each Manchego cube and drizzle with cranberry sauce. Arrange olives, mushrooms and cheese on a serving plate and serve.