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.
Recipe information
Yield
Makes 6 servings
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
Preparation
Step 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.
Step 2
Top each baguette slice with 1 cheese and roasted pepper stack. Drizzle with dressing from baking dish. Place on platter and serve.
