Spanish
tapas recipes - El queso del manchego adobado (Marinaded manchego
cheese)
Cube manchego cheese and spike each piece with
a cocktail stick. Pack
loosely into a jar and fill up with fine olive oil. Put on the lid
and leave
for a minimum of a month before eating. This will continue to mature
for up
to a year. Add dried herbs such as wild thyme or a little rosemary
for
variation.
Tostados
This is wonderful at any time of day, we have it
for breakfast at about 10, or as a snack or starter.
You will need:
- A day old barra (french stick)
- A peeled clove of garlic
- Extra virgin olive oil
- Fresh tomato
Slice the barra lengthwise and toast until golden,
then rub the toasted side with the garlic clove
all over. Take the tomato and slice in half and
rub vigourously over the toast. Drizzle lots and
lots of olive oil onto the toast let it soak in
and enjoy! Some people like to sprinkle a little
salt on too.