Sourdough Bread with Marinated Manchego Cheese and Roasted Peppers |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Slices of Manchego drizzled with fruity olive oil are a mainstay of tapas bars, and this recipe takes that delicious tradition one step further. Begin making this one day before you plan to serve it. Ingredients:
1/4 cup extra-virgin olive oil |
3 green onions, chopped |
1 shallot, minced |
1 teaspoon cumin seeds |
12 3x1x1/4-inch slices (about 10 ounces) spanish manchego cheese or sharp white cheddar cheese |
12 3x1-inch strips drained roasted red peppers from jar |
12 1/2-inch-thick sourdough baguette slices |
Directions:
1. Whisk oil, green onions, shallot, and cumin seeds in small bowl to blend. Season dressing to taste with salt and pepper. Arrange cheese slices in 13x9x2-inch baking dish. Place 1 roasted pepper strip atop each cheese slice. Pour dressing over; cover and refrigerate overnight. Let stand at room temperature 1 hour before using.
2. Top each baguette slice with 1 cheese and roasted pepper stack. Drizzle with dressing from baking dish. Place on platter and serve.
|
|