Manchego With Almonds And Green Olives Recipes

WARM ALMOND CRUSTED MANCHEGO CHEESE WITH HOT GARLIC VINAIGRETTE AND SLIVERED ALMONDS

Steps:

• Set up 3 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 the 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 in 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 to 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.
• Heat oil over low heat in small saute pan. Add garlic and cook until light golden brown. Remove from heat and whisk in the vinegar. Season with salt and pepper.

MANCHEGO WITH ALMONDS AND GREEN OLIVES

Steps:

• Toss olives with oil, garlic, zest, and bay leaves and marinate, chilled, at least 4 hours.
• Bring olives to room temperature. Discard bay leaves and garlic, then toss olives with cheese and sprinkle almonds on top.

WARM ALMOND CRUSTED MANCHEGO CHEESE WITH HOT GARLIC VINAIGRETTE

Steps:

• 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.

MANCHEGO, APPLE AND ALMOND SALAD WITH HONEY-LEMON VINAIGRETTE

Steps:

• Combine honey, lemon juice, salt and pepper to taste and water in a small bowl. Gradually whisk in 2 tablespoons of the olive oil. Taste and adjust seasoning, then set aside.
• In a large bowl, toss endive and lettuce with remaining tablespoon of olive oil and sprinkle with salt and pepper to taste. Set aside. In another large bowl, toss apple, cheese and almonds with the vinaigrette. To serve, place a mound of the endive-lettuce mix on a plate, then top with a few spoonfuls of the apple-cheese mixture. Repeat for other plates and serve immediately.