Spanish Pinchos

• 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

1. 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.
2. 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.
3. Skewer a fig quarter onto each Manchego cube and drizzle with cranberry sauce. Arrange olives, mushrooms and cheese on a serving plate and serve.

clove garlic, flat leaf parsley, thyme, olive oil, green olives, black olives, canola oil, mushrooms, serrano ham, tomatoes, basil, figs, manchego, cranberry sauce

Taken from recipes-plus.com/api/v2.0/recipes/19595 (may not work)