Manchego Cheese and Garlic Dogs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A roasted garlic and red pepper relish replaces the usual pickle in this Spanish take on hot dogs. Ingredients:
2 large heads of garlic, top 1/2 inch cut off |
5 teaspoons extra-virgin olive oil, divided |
1/2 cup diced drained roasted red peppers from jar |
1 tablespoon chopped fresh parsley |
coarse kosher salt |
6 grilled hot dog buns or 2 1/2-inch-wide pieces ciabatta or pain rustique, cut to length of hot dogs and split lengthwise |
6 grilled all-beef hot dogs |
2 ounces manchego cheese,* grated |
sherry wine vinegar or balsamic vinegar |
Directions:
1. For relish: Preheat oven to 400°F. Place each head of garlic, cut side up, in center of square of foil; drizzle each with 1 teaspoon oil. Enclose garlic in foil. Place packets on oven rack; roast until garlic is tender, about 45 minutes. Open packets; cool 15 minutes.
2. Squeeze garlic cloves into small bowl. Mash enough roasted garlic to measure 1/4 cup (reserve remaining garlic for another use). Transfer 1/4 cup mashed garlic to bowl. Mix in 3 teaspoons oil, red peppers, and parsley. Season with coarse salt and pepper.
3. For hot dogs: Arrange buns on plates. Top each with grilled hot dog, then cheese, garlic relish, and drizzle of vinegar.
4. * A Spanish cheese made from sheeps milk; available at some supermarkets and at specialty foods stores.
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