Sourdough Bread With Marinated Manchego Cheese And Roasted Peppers Food

MARINATED MANCHEGO

Steps:

• Cook garlic, orange, and oil in a small saucepan over medium heat, stirring occasionally, until garlic starts to turn golden, 10-12 minutes. Remove from heat and add rosemary sprigs. Season with salt and let cool.
• Pour garlic mixture into a medium bowl, add cheese, and gently toss to coat cheese. Cover and chill at least 12 hours before serving.
• Do Ahead
• Cheese can be marinated 3 days ahead. Keep chilled.

SOURDOUGH CHEESE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Cut a checkerboard pattern into the sourdough bread round by cutting 5 or more slices about 1 inch apart into the sourdough bread round with a serrated knife, taking care not to cut all the way through the loaf. Rotate the bread a quarter turn, and cut 5 or more slices going the other way, to finish the checkerboard pattern. The slices will still be attached at the bottom.
• Melt the butter over low heat in a saucepan, and stir in the mustard, lemon juice, poppy seeds, seasoned salt, and onion until the mixture is well combined. Place the bread loaf onto the prepared baking sheet, and carefully pour the butter mixture all over the bread, including in the cracks between squares, letting the butter mixture soak into the bread. Stuff slices of Swiss cheese into the spaces between the bread squares.
• Bake in the preheated oven until the cheese is melted and bubbling, and the loaf is browned, about 30 minutes. To serve, let guests pull the bread apart into individual squares.

SOURDOUGH BREAD WITH MARINATED MANCHEGO CHEESE AND ROASTED PEPPERS

Steps:

• Whisk oil, green onions, shallot, and cumin seeds in small bowl to blend. Season dressing to taste with salt and pepper. Arrange cheese slices in 13x9x2-inch baking dish. Place 1 roasted pepper strip atop each cheese slice. Pour dressing over; cover and refrigerate overnight. Let stand at room temperature 1 hour before using.
• Top each baguette slice with 1 cheese and roasted pepper stack. Drizzle with dressing from baking dish. Place on platter and serve.

MARINATED MANCHEGO CHEESE

Steps:

• Cut the cheese into bite sized pieces (1-inch by 1-inch). Leave the cheese's rind on. It acts as a stabilizer for the cheese pieces (don't worry if your cheese doesn't have the rind. This recipe will still work out. It is just more helpful and fancier when the rind is left).
• Mix together the oil, peppercorns, garlic, and herbs. Pour over cheese in a small bowl. Cover and chill for up to 3 days.

GARLIC BREAD WITH RIPE TOMATOES AND MANCHEGO CHEESE

Steps:

• Preheat grill to low.
• Brush olive oil on both sides of the bread. Place bread on the grill over direct low heat and toast on one side, approximately 1 to 2 minutes.
• Place bread on cutting board or other work surface toasted sides facing up. Rub garlic vigorously over the toasted side only of the bread.
• Place sliced cheese on top of garlic rubbed toast and return to the grill until cheese melts slightly, approximately 1 to 2 minutes. Transfer bread to a plate.
• In a medium bowl add the chopped tomatoes and toss with olive oil, vinegar, salt and pepper. Add mixture to top of melted cheese and garnish with basil. Serve immediately.