3 small pears
120g shalved jamon or prosciutto, cut in half lengthways
200g tub purchased capsicum dip
1 cup mixed Spanish olives – lemon-filled, Manchego cheese-filled & pimento-filled
200g piece Manchego cheese
1/3 cup caperberries
1 tbsp extra-virgin olive oil
180g packet sweet olive-oil tortas
Cut pears into quarters. Wrap a strip of jamon around each wedge of pear and place on a large serving platter. Spoon dip into a serving bowl. Place olives in a bowl and add to platter with bowl of dip and wedge of cheese. Place caperberries onto platter and drizzle with oil. Serve with tortas.
Note: Sweet olive-oil tortas are imported from Seville, Spain. If unavailable substitute with lavash crackers or water crackers.