Prep 10 mins
Cook 0 mins
¡Gracias otra vez, Josè Andres! If you really don't like rosemary, please feel free to substitute fresh parsley (Italianf/flat leaf variety).
- 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
- 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!
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.
Unique alternative to bruschetta to serve in hot weather! Next time I will crush up the walnuts more because some bites had a huge walnut and some had none. Other cheeses could be substituted for manchego - a favorite on its own but not worth the extra expense with all the other flavors here. The rosemary is a must!
This was awesome!! We very much enjoyed this for a refreshing supper. I have to admit that I was not totally sure about the instructions because the walnuts are double, so I put one batch toasted walnuts into the processor with the tomatoes and sprinkled the rest on top for serving. The rosemary and walnuts are a perfect match. Thanks for sharing!
Made for the Lively Lemon Lovelies for ZWT 8 / Spain/Portugal