Recipe by Kristen Olsen

Makes 35—40 bite-sized hors d’oeuvres

This versatile dish can be served as an hors d’oeuvre, with coffee in the morning or as dessert with fresh strawberries or peaches.

Olive Oil Cake:

• 4 eggs
• 3/4 cup sugar
• 2/3 cup olive oil
• 2 tablespoons fresh rosemary, finely chopped
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt

Topping:

• 6 ounces fig preserves
• 1/4 pound manchego cheese
• Fresh chervil or parsley sprigs (optional)

Instructions:

Preheat oven to 325°F.Whip the eggs for 30 seconds. Add sugar and continue to whip until very pale yellow and foamy. While continuing to whip, slowly drizzle in the olive oil. Gently fold the rosemary into the batter. In a separate bowl, sift the remaining dry ingredients. Gradually add the dry ingredients to the egg mixture. Pour batter into a greased loaf pan. Bake for 45 to 50 minutes. Turn the pan halfway through to ensure even color.

Assembly: Allow cake to cool. Slice into 1/4 inch-thick slices, then slice again into 4 bite-size pieces. Spoon a small amount of preserves onto each piece. Using a vegetable peeler, shave small strips of manchego cheese. Top the preserves with shaved manchego cheese and garnish with fresh chervil or parsley sprig.