Sourdough Bread with Marinated Manchego Cheese and Roasted Peppers
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.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
American
Cheese
Pepper
Appetizer
Marinate
No-Cook
Winter
Bon Appétit
Vegetarian
Pescatarian
Peanut Free
Tree Nut Free
Soy Free
Kosher
- 1/4 cup extra-virgin olive oil
- 1 shallot, minced
- 1 teaspoon cumin seeds
- Carbohydrate 23 g(8%)
- Cholesterol 57 mg(19%)
- Fat 29 g(44%)
- Fiber 3 g(11%)
- Protein 17 g(35%)
- Saturated Fat 12 g(61%)
- Sodium 487 mg(20%)
- Calories 413
Preparation 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. Top each baguette slice with 1 cheese and roasted pepper stack. Drizzle with dressing from baking dish. Place on platter and serve.
