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Friday, June 21, 2013

Recipe of the Week


Manchego with Almonds and Olives
1 pound Picholine Olives (2 2/3 cups)   ***
3 tablespoons extra-virgin olive oil   ***
4 garlic cloves, smashed and peeled
2 (3- by 1-inch) strips orange zest, thinly sliced crosswise
2 Turkish bay leaves or 1 California, halved
3/4 pound Manchego cheese, rind cut off and cheese cut into 3/4-inch cubes   ***
1/4 pound toasted Marcona almonds (3/4 cup)    ***

*** In stock at The Wine and Cheese Place


Toss olives with oil, garlic, zest, and bay leaves and marinate, chilled, at least 4 hours.

Bring olives to room temperature. Discard bay leaves and garlic, then toss olives with cheese and sprinkle almonds on top

Recipe from Epicurious
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