Manchego with Roasted Red Pepper
Prep: 10 Minutes | Cook: N/A | Total: 10 mins
Makes 16 Servings
Ingredients
16oz Wedge of Manchego Cheese (6 months aged preferred)
2 Roasted Red Peppers (jarred or fresh)
Olive Oil
Salt
Pepper
Honey (optional)
Recipe Summary
Slice manchego and roasted red peppers
Place a layer of manchego topped with roasted red peppers
Season with olive oil, salt, pepper
Recipe
Slice manchego in thin triangular wedges. Avoid using the top and bottom pieces of the manchego to avoid having to remove large portions of the outer surface.
If roasting your own peppers: On your stove burner or in a grill place washed red pepper directly on heat. Slowly rotate the pepper while holding it with a pair of tongs to ensure even cooking. Peppers are fully cooked when the skin is charred. Remove the skin and slice the flesh in thin slices.
If using jarred peppers: Remove red peppers from the jar and shake off excess moisture. Cut into thin slices.
Place manchego slices on a plate without overlapping. Place a slice of the sliced red pepper on each piece of manchego. Season with olive oil, salt, and pepper. If you want to make this more of a sweet appetizer vs. a savory one, drizzle honey on top of the manchego as well.
Why the Recipe Works
Manchego has a sharp flavor which contrasts the sweet and roasted flavor of the red pepper. With some olive oil, salt, and pepper, the dish is extremely simple, but has great texture and complimentary flavors.
This dish can be made hot or cold depending on if you roast your own peppers. If using jarred roasted red peppers, the taste is almost identical, but you won’t be able to turn it into a hot dish without additional effort.