Canape with olives and cheese on skewers

2 servings
20 min

To make this wonderful snack, choose the right cheese. With olives and lemon, hard cheese works best, so take it. It will be even better if the cheese tastes sharper, but you can also use sweeter milk. Cut the cheese into cubes, but not too large (about 1 cm x 1 cm, but not more than 1. 5 cm), because the olives are small in themselves. So it will be more beautiful, and the cheese will not clog the taste of the rest of the ingredients.

Use olives that are pitted. Open a jar of olives and use a spoonful of holes to remove the required amount. Put the olives on a napkin so the glass has extra liquid, and later this liquid does not spoil the appearance of the dish. If you wish, you can use stuffed olives, for example, with pepper or even anchovy.

Pour boiling water over the lemon and wipe it dry. Then thinly chop it into circles. Cut the mugs in half to make lemon half rings. Lemon pieces must be thinly sliced so that they bend well and can be put on skewers without any problems.

Now start assembling the canapé. To do this, use skewers or, if not, use ordinary toothpicks. Heat the halves of lemon circles on skewers from two corners. This will make a lemon resembling a sail in shape.

Follow the lemon with green olives on the skewers, then heat a piece of cheese on each skewer. If lemon and olives can be swapped, then there is no cheese. It must be strung last, since it has a square shape and keeps it strong due to hardness, which means it will be stable in contrast to other ingredients. The canapés are ready.