Manchego Con Tomates Y Romero |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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¡Gracias otra vez, Josè Andres! If you really don't like rosemary, please feel free to substitute fresh parsley (Italianf/flat leaf variety). Ingredients:
8 ounces manchego cheese, sliced into small cubes |
1/4 cup walnuts, toasted |
1/2 lb ripe tomato, sliced in half then pureed (the best quality and organic, freshly picked are best!) |
2 tablespoons spanish olive oil |
2 sprigs fresh rosemary, leaves removed and minced (fresh!) |
cracked black pepper, to taste |
sea salt, to taste |
Directions:
1. Note: you can puree the tomatoes by hand using a cheese grater or use a mini food-processor. If doing by hand, discard the tomato skins. For convenience, I used a food processor.
2. Toast the walnuts for 5 minutes in a 350 degree oven. Set aside to cool.
3. Place all the ingredients in a non-reactive bowl and stir to combine.
4. Serve immediately.
5. This is wonderful on crusty artisan bread!
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