This recipe comes from a Spanish cookbook called 500 Tapas by Maria Segura. I would never have thought of marinating cheese until I first tried this! I love Manchego as it is made with Sheeps Milk which is fabulous. I find it is much easier to digest than Cow Milk cheeses and I love the flavour. I have not tried it with a cheddar cheese but imagine that this recipe would work well with a strong, aged cheddar cheese too!
Hints & Tips
- GF (if using wheat free bread), Veg, SF
- Category: Entree, Gluten Free, Sugar Free, Vegetarian
Ingredients
- 125 milliliters Extra Virgin Olive Oil
- 12 Slices Spanish Manchego Cheese
- 185 grams Sliced Cherry Tomatoes
- 3 tablespoons Chopped Fresh Basil
- Pinch of Freshly Ground Black Pepper
- Pinch of Sea Salt
- Thin Slices of Crusty Bread
Instructions
- Drizzle some olive oil in a shallow serving bowl. Sprinkle with salt, pepper and basil.
- Place a layer of manchego over the olive oil. Sprinkle with salt, pepper and basil. Sprinkle some chopped tomato over the cheese. Drizzle with lots of olive oil. Repeat with another layer of cheese until you finish with the olive oil.
- Refrigerate for a few hours or overnight covered with plastic wrap.
- Allow to stand at room temperature for 1 hour before serving.
- Serve with slices of crusty bread.
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