Manchego Con Tomates Y Romero
Ignite your taste buds with the rustic elegance of Manchego Con Tomates Y Romero, a Spanish-inspired appetizer that wows with its simplicity and flavor. This dish pairs the nutty richness of Manchego cheese with the sweet, roasted perfection of blistered cherry tomatoes infused with the earthy aroma of fresh rosemary. Drizzled with golden olive oil, kissed with garlic-rubbed crusty bread, and topped with a hint of sea salt and black pepper, it’s the effortless sophistication your next gathering deserves. Ready in just 30 minutes, this dish is a vibrant medley of Mediterranean flavors and textures that’s as beautiful to serve as it is to eat. Perfect for tapas nights, wine pairings, or as a stunning starter, this recipe promises to elevate your table with every bite.
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Recipe Information
Ingredients
- 200 grams Manchego cheese
- 250 grams Cherry tomatoes
- 3 sprigs Fresh rosemary sprigs
- 2 tablespoons Olive oil
- 0.5 teaspoons Sea salt
- 0.25 teaspoons Black pepper, freshly ground
- 6 pieces Crusty bread slices
- 1 clove Garlic clove
Instructions
Preheat the oven to 200°C (400°F).
Rinse the cherry tomatoes and pat them dry. Place them on a baking sheet lined with parchment paper.
Drizzle the cherry tomatoes with 1 tablespoon of olive oil and sprinkle with sea salt, black pepper, and 2 of the rosemary sprigs, allowing the herb to infuse its flavor during roasting.
Roast the tomatoes in the preheated oven for 15-20 minutes, or until they are soft, slightly blistered, and fragrant. Remove and let them cool slightly.
While the tomatoes are roasting, cut the Manchego cheese into thin slices or small cubes, depending on your presentation preference.
Toast the crusty bread slices until golden and crisp. Rub one side of each toast with the peeled garlic clove to impart a subtle garlic flavor.
Arrange the cheese slices or cubes on a serving platter. Top each piece with a few roasted tomatoes, removing the rosemary sprigs if desired.
Drizzle the entire platter with the remaining tablespoon of olive oil and garnish with the last rosemary sprig for added aroma and presentation.
Serve immediately with the toasted garlic bread alongside as a perfect pairing.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 4265 mg | 185% | |
| Total Carbohydrate | 179.7 g | 65% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 12.5 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1590 mg | 122% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 914 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
