When to Serve It

This is the ultimate yummy appetizer. And the best part is that most of it can be made in advance. Then, once your guests arrive, they can "assemble their own".

About the Cheese

What is Manchego?

Ah - Manchego! The king of Spanish cheeses. A rich, aromatic, dense sheep's milk cheese, Manchego is ideal with accompaniments like quince paste, olives, cured meats (try Serrano, the Spanish version of Prosciutto), and red wines like Spanish Rioja. Manchego is usually aged for 3 months or so, and is a semi-firm cheese with a rich golden color. Although it is one of those cheeses that everybody loves, not all Manchegos are alike - make sure you look for one made from raw milk if possible (it just so happens that Cheesetique has one!)


Don't Go Chasing Windmills

Manchego comes from La Mancha, the land of Don Quixote (it's even mentioned by Cervantes in the book). True Manchego is made exclusively from the milk of Manchega sheep from this region.

Ingredients

1 loaf of crusty bread, sliced thickly
Extra virgin olive oil (make it good!)
2 medium vine-ripened tomatoes
1/4 small sweet onion
1 clove of garlic
1/2 pound good Manchego, sliced
Salt and pepper to taste

Directions
1. Put the tomatoes, garlic clove, onion, a teaspoon of olive oil, and a little salt & pepper in a blender and puree.
2. Slice bread and toast.
3. Drizzle olive oil on bread.
4. Spoon some of the tomato mixture onto the bread and spread it around to cover the bread.
5. Lay one piece of sliced Manchego on top and pop in the toaster oven or under the broiler till slightly melted.
6. Olé!