This is truly a delightful twist of citrus flavour and the beloved rich flavour of manchego cheese.
7 oz Manchego cheese, broken into pieces
½ cup Olive the Best Blood Orange EVOO
2 tsp Kanel Charred Lemon Sea Salt
5 strips of orange zest
2 cloves of garlic, peeled and smashed
1 sprig of rosemary
1 tsp Olive the Best Cara Cara Orange Vanilla White Balsamic
bread slices - for serving
1
In a small saucepan on medium-low heat add EVOO, Charred Lemon Sea Salt, orange zest and garlic. Saute for 5 minutes, then add the rosemary and continue to saute for another 5 minutes.
2
Set aside and let cool completely. Add the Cara Cara Vanilla White Balsamic and stir. Place cheese pieces into a bowl, pour the sauce over the cheese and gently toss to coat.
3
Cover and refrigerate for 12 hours, or up to 3 days.
Bring to room temperature before serving.
Ingredients
7 oz Manchego cheese, broken into pieces
½ cup Olive the Best Blood Orange EVOO
2 tsp Kanel Charred Lemon Sea Salt
5 strips of orange zest
2 cloves of garlic, peeled and smashed
1 sprig of rosemary
1 tsp Olive the Best Cara Cara Orange Vanilla White Balsamic
bread slices - for serving
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