Recipe by COOKGIRl
¡Gracias otra vez, Josè Andres! If you really don't like rosemary, please feel free to substitute fresh parsley (Italianf/flat leaf variety).
Top Review by Debbwl
While this was tasty the night it was made it was even better the next day. I grated everything in the food processer which gave it a nice texture to go with the wonderful flavors. Used heirloom tomatoes and fresh baked French bread and highly recommend you use the best ingredients you can get put your feet up and just savor the flavors. Thanks for the post.
- 226.79 g manchego cheese, sliced into small cubes
- 59.14 ml walnuts, toasted
- 226.79 g ripe tomatoes, sliced in half then pureed (the best quality and organic, freshly picked are best!)
- 29.58 ml Spanish olive oil
- 2 sprig fresh rosemary, leaves removed and minced (fresh!)
- cracked black pepper, to taste
- sea salt, to taste
Directions See How It's Made
- Note: you can puree the tomatoes by hand using a cheese grater or use a mini food-processor. If doing by hand, discard the tomato skins. For convenience, I used a food processor.
- Toast the walnuts for 5 minutes in a 350 degree oven. Set aside to cool.
- Place all the ingredients in a non-reactive bowl and stir to combine.
- Serve immediately.
- This is wonderful on crusty artisan bread!