Warm Almond Crusted Manchego Cheese With Hot Garlic Vinaigrette

READY IN: 25mins
Recipe by gailanng

Manchego cheese is a product of Spain. Who knew? (That Bobby Flay can cook!)

Top Review by momaphet

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.

Ingredients Nutrition


  1. 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.
  2. Preheat oven to 450 degrees F.
  3. 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.
  4. 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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