Ingredients
-
3 cups olive oil
-
8 ounces minced garlic
-
1-1/2 cups sherry vinegar
-
1 tablespoon salt
-
1-1/2 teaspoons Black pepper
-
7 ounces all-purpose flour
-
1 tablespoon (divided) salt
-
6 eggs
-
1/3 cup water
-
4 ounces panko bread crumbs
-
3 ounces Mandelin Natural Almond Flour
-
12 (8 ounces each) Manchego cheese 1-inch slabs
-
1-1/2 cups olive oil
-
12 ounces Mandelin Blanched Slivered Almonds, toasted
-
3 ounces chopped fresh parsley
Hot garlic vinaigrette:
Cheese:
Directions
To make Hot Garlic Vinaigrette: In large pan, warm oil and garlic over medium-low heat; cook 2 minutes or until garlic is light golden brown. Immediately remove from heat and stir in vinegar, salt and pepper. Set aside. (Yield: 4 1/2 cups)
Set up 3 containers for breading: one for flour, 1-1/2 teaspoons salt and 3/4 teaspoon pepper; one for eggs beaten with water, 1-1/2 teaspoons salt and 3/4 teaspoon pepper; and one for panko and almond flour.
For each serving, to order: Dredge 1 slab cheese with flour. Dip into egg wash, then into panko-almond flour mixture, pressing to coat.
Place breaded cheese in heatproof serving dish; drizzle with 2 tablespoons oil.
Bake in 450ºF oven for 5 to 7 minutes or until golden and cheese begins to soften. Remove from oven.
Pour about 1/3 cup Hot Garlic Vinaigrette over cheese; garnish with 1/4 cup slivered almonds and 2 tablespoons parsley. Serve immediately with hot crusty bread, if desired.
Recipe Note
This recipe yields 12 appetizer servings for two. For smaller gatherings or a dinner for two, just adjust the ingredient amounts.
Recipe from Almond Board of California