Warm Almond Crusted Manchego Cheese With Hot Garlic Vinaigrette
photo by momaphet
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
2
ingredients
- 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
-
Hot Garlic Vinaigrette
- 1⁄4 cup olive oil
- 3 garlic cloves, finely chopped
- 2 tablespoons aged sherry wine vinegar
- salt & freshly ground black pepper
directions
- 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.
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Reviews
-
I served this for our tapas dinner and everyone really enjoyed it. My cheese came in a wedge, so to try and have even sized pieces I cut it smaller and had more of them; I just had to make a little more of the almonds and panko to cover them all. The garlic vinaigrette adds a nice tang to contrast with the richness but I only used a small portion of what was made or it would have been swimming in oil. I forgot the sliced almonds and parsley at the end but I don't think we missed them. Thanks for sharing gailanng, made for ZWT 8 by one of The Wild Bunch.
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!