Marinated Roasted Red Peppers and Manchego Cheese Slices
Recipe: #9610
May 17, 2013
Categories: Salads, Snacks, Cheese, Appetizers, Peppers, Spanish, 5-Minute Prep, Romantic Dinner, Sunday Dinner, Marinate, Heart Healthy, Low Fat, Low Sodium, Vegetarian, more
"This is absolutely one of my favorite tapas recipes. Served at my favorite "Tapas" restaurant; yet, so easy to make at home. There are very few ingredients in this dish, so make sure to really take advantage of each ingredient. Also, this dish really needs to marinate over night to achieve the best flavor before serving. Fresh baguette slices are the best way to serve this dish. Cooking time does include time to marinate."
Original is 6-12 servings
Ingredients
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- DRESSING
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Nutritional
- Serving Size: 1 (92.9 g)
- Calories 219.9
- Total Fat - 20.7 g
- Saturated Fat - 8.2 g
- Cholesterol - 34 mg
- Sodium - 199 mg
- Total Carbohydrate - 5 g
- Dietary Fiber - 1.5 g
- Sugars - 3.1 g
- Protein - 4.8 g
- Calcium - 38.9 mg
- Iron - 1 mg
- Vitamin C - 51.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Roasted Red Peppers ... There are many methods to make 'roasted red peppers.' You can roast, grill, or use your burner if you have a gas range; or, broil them. Whatever method you use; you want to get a good char on the pepper, where the skin is actually blackened.
Step 2
Broiling is probably the easiest. Place the peppers on a baking sheet, lined with foil or parchment for easy clean up; and, place under the broiler, second shelf down for 15-20 minutes until blackened on all sides. You will need to flip/turn them a few times during cooking. One the pepper looks burned (that is how it should look), transfer to a bowl and cover with plastic wrap. This will cause the skin to loosen from the pepper. After 15-20 minutes, and the pepper has cooled; remove the skin; you can use a paper towel, the dull side of a knife, or, just use your hands. DO NOT rinse under water, otherwise you will get rid of all that good char flavor. It is OK to have a little blackening left on the pepper.
Step 3
The peppers are already cut in half; so, cut each half in 3 strips.
Step 4
Cumin Seeds ... I like to toast them in a dry saute pan on medium heat, for just a minute or two to release their flavor. Then, add to a small baggie along with the peppercorns and lightly crush. You can use a meat mallet, or just the bottom of a glass. You don't want them completely crushed.
Step 5
Dressing ... Mix the oil, garlic, cumin, peppercorn, and a pinch of both salt and red pepper flakes.
Step 6
Add the cheese and peppers to a baking dish and lay them out flat (not on top of one another). Then, drizzle the dressing over the top. Turn both the cheese and peppers over to to make sure they are coated with dressing on both sides. Cover with plastic wrap, and marinate 24 hours before serving.
Step 7
Serve and ENJOY! ... Top each slice of cheese with a pepper, and plate on a 'pretty' serving platter. Make sure to pour any of the dressing over the cheese and peppers; top with chopped olives and cilantro. At the tapas bar where I go; they serve this with baguette slices - great to dip in the dressing. Absolutely delicious!
Tips
No special items needed.
0 Reviews
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