Manchego Con Tomates Y Romero Recipes

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PAN CON TOMATE WITH SERRANO HAM AND MANCHEGO CHEESE



Pan con Tomate with Serrano Ham and Manchego Cheese image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 7

All-purpose flour, for dusting
One 1-pound ball pizza dough, at room temperature
1/2 pound heirloom tomatoes
Arbequina olive oil, for drizzling
Sea salt, for sprinkling
6 ounces shaved Serrano ham
4 ounces manchego cheese, freshly grated

Steps:

  • Preheat a grill to medium-high heat.
  • Lightly flour a work surface and place the dough on top. Dust your hands as well and begin to stretch your dough, working in a circle. Stretch the dough until it is 10 to 12 inches in diameter. Place the dough on the grill and cook until charred on both sides, about 10 minutes total.
  • Clean and remove the stem ends of the tomatoes. Place them in a food processor and pulse to break them up. Strain the tomato pulp through a large fine-mesh strainer to remove some of the liquid.
  • Spread the tomato pulp over the top of the cooked pizza dough. Drizzle with the olive oil and season with sea salt. Top with the Serrano ham and manchego cheese. Drizzle more olive oil over the top.

MANCHEGO CON TOMATES Y ROMERO



Manchego Con Tomates Y Romero image

¡Gracias otra vez, Josè Andres! If you really don't like rosemary, please feel free to substitute fresh parsley (Italianf/flat leaf variety).

Provided by COOKGIRl

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces manchego cheese, sliced into small cubes
1/4 cup walnuts, toasted
1/2 lb ripe tomatoes, sliced in half then pureed (the best quality and organic, freshly picked are best!)
2 tablespoons Spanish olive oil
2 sprigs fresh rosemary, leaves removed and minced (fresh!)
cracked black pepper, to taste
sea salt, to taste

Steps:

  • 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!

Nutrition Facts : Calories 116.8, Fat 11.5, SaturatedFat 1.4, Sodium 3.1, Carbohydrate 3.2, Fiber 1.2, Sugar 1.7, Protein 1.6

RAJAS DE CHILES Y QUESO MANCHEGO



Rajas de Chiles y Queso Manchego image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 7

3 tablespoons peanut oil
1/2 cup whole epazote leaves
9 poblano or Anaheim chiles, roasted, peeled, seeded, and cut in strips
1 teaspoon sea salt, or to taste
1/2 cup heavy cream
1 cup milk
12 ounces Queso Manchego or Muenster cheese, cut into thick slices

Steps:

  • Over a medium high heat, in a medium-size cast iron skillet, heat the oil until it smokes. Add the whole epazote leaves and fry until they wilt, stirring all the time, about 2 minutes. Add the chile strips and salt and fry about 3 minutes, stirring all the time.
  • Reduce the heat to low. Stir in the cream and milk. Add the pieces of cheese and cook until the cheese melts.
  • Serve hot, over Arroz Blanco.

QUESO DE CABRA CON TOMATE (GOAT CHEESE BAKED IN TOMATO SAUCE)



Queso De Cabra Con Tomate (Goat Cheese Baked in Tomato Sauce) image

Spanish tapas - toasted garlic bread dipped in creamy warm goat cheese and tomato sauce -easy and yummy!

Provided by Karen in MA

Categories     Spanish

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

2 garlic cloves, minced
1/4 cup olive oil
baguette, sliced
8 ounces goat cheese
1 -1 1/2 cup marinara sauce or 1 -1 1/2 cup pasta sauce
basil leaves, chopped (garnish) (optional)

Steps:

  • Preheat conventional oven or toaster oven to 350°F
  • Mix together the garlic and olive oil and spread over bread slices and place on a baking sheet.
  • Pat the goat cheese into a 1/2-inch pancake and place in shallow baking dish.
  • Ladle tomato sauce into dish to come up to top edge of cheese (do not cover the cheese with sauce).
  • Bake, uncovered, until sauce begins to bubble at edges and cheese is hot, about 25 minutes. During last 10 minutes of baking, toast bread until golden brown.
  • Garnish cheese with basil if using.

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