Manchego With Almonds And Green Olives Recipes

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WARM ALMOND CRUSTED MANCHEGO CHEESE WITH HOT GARLIC VINAIGRETTE



Warm Almond Crusted Manchego Cheese With Hot Garlic Vinaigrette image

Make and share this Warm Almond Crusted Manchego Cheese With Hot Garlic Vinaigrette recipe from Food.com.

Provided by gailanng

Categories     Cheese

Time 25m

Yield 2 serving(s)

Number Of Ingredients 15

1/4 cup all-purpose flour
salt & freshly ground black pepper
1 large egg
1 tablespoon water
1/4 cup panko breadcrumbs
2 tablespoons ground almonds
8 ounces manchego cheese, cut about 1-inch thick
2 tablespoons olive oil
hot garlic vinaigrette, recipe follows
1/4 cup slivered almonds, lightly toasted
2 tablespoons coarsely chopped flat leaf parsley
1/4 cup olive oil
3 garlic cloves, finely chopped
2 tablespoons aged sherry wine vinegar
salt & freshly ground black pepper

Steps:

  • Set up three bowls: 1 with flour, seasoned with salt and pepper; 1 with egg and 1 tablespoon of water and seasoned with salt and pepper and 1 with bread crumbs and ground almonds.
  • Preheat oven to 450 degrees F.
  • Cut cheese into 2 equal pieces. Dredge the cheese first in the flour, then the egg wash and finally in the bread crumbs. Place the cheese in a small cazuela, drizzle with olive oil and season with salt and pepper. Bake in the oven for 5-7 minutes or until golden brown and the cheese is soft. Immediately drizzle with the Hot Garlic Vinaigrette and sprinkle with slivered almonds and parsley. Serve with warm crusty bread.
  • For the Vinaigrette: Heat oil over low heat in sauté pan. Add garlic and cook until light golden brown. Remove from heat and whisk in the vinegar. Season with salt and pepper.

WARM ALMOND CRUSTED MANCHEGO CHEESE WITH HOT GARLIC VINAIGRETTE AND SLIVERED ALMONDS



Warm Almond Crusted Manchego Cheese with Hot Garlic Vinaigrette and Slivered Almonds image

Provided by Bobby Flay

Categories     appetizer

Time 30m

Yield 2 appetizer servings

Number Of Ingredients 16

1/4 cup all-purpose flour
Salt and freshly ground pepper
1 large egg
1 tablespoon water
1/4 cup panko bread crumbs
2 tablespoons ground almonds
1 (8-ounce) slice manchego cheese, about 1-inch thick
2 tablespoons olive oil
Hot Garlic Vinaigrette, recipe follows
1/4 cup slivered almonds, lightly toasted
2 tablespoons coarsely chopped flat-leaf parsley
1/4 cup olive oil
3 cloves garlic, finely chopped
2 tablespoons aged sherry vinegar
Salt and freshly ground black pepper
Salt and freshly ground black pepper

Steps:

  • Set up 3 bowls: 1 with flour seasoned with salt and pepper, 1 with egg and 1 tablespoon of water and seasoned with salt and pepper, and 1 with the bread crumbs and ground almonds.
  • Preheat oven to 450 degrees F.
  • Cut cheese into 2 equal pieces. Dredge the cheese first in the flour, then in the egg wash, and finally in the bread crumbs. Place the cheese in a small cazuela, drizzle with olive oil, and season with salt and pepper. Bake in the oven for 5 to 7 minutes or until golden brown and the cheese is soft. Immediately drizzle with the Hot Garlic Vinaigrette and sprinkle with slivered almonds and parsley. Serve with warm crusty bread.
  • Heat oil over low heat in small saute pan. Add garlic and cook until light golden brown. Remove from heat and whisk in the vinegar. Season with salt and pepper.

MANCHEGO WITH ALMONDS AND GREEN OLIVES



Manchego with Almonds and Green Olives image

This mix is everything you want with a drink-a little bit salty, but with a nice variety of textures and flavors.

Provided by Shelley Wiseman

Yield Makes 12 servings

Number Of Ingredients 7

1 pound green olives such as arbequina or picholine (2 2/3 cups)
3 tablespoons extra-virgin olive oil
4 garlic cloves, smashed and peeled
2 (3- by 1-inch) strips orange zest, thinly sliced crosswise
2 Turkish bay leaves or 1 California, halved
3/4 pound Manchego cheese, rind cut off and cheese cut into 3/4-inch cubes
1/4 pound toasted Marcona almonds (3/4 cup)

Steps:

  • Toss olives with oil, garlic, zest, and bay leaves and marinate, chilled, at least 4 hours.
  • Bring olives to room temperature. Discard bay leaves and garlic, then toss olives with cheese and sprinkle almonds on top.

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