The Lady adapted this recipe from epicurious.com to use Roth Kase Gran Queso, the “featured cheese of the week” at her cheese kiosk.
Slices of Roth Kase Gran Queso drizzled with fruity olive oil are a mainstay of tapas bars, and this recipe takes that delicious tradition one step further.
Begin making this one day before you plan to serve it.
• 1/4 cup extra-virgin olive oil
• 3 green onions, chopped
• 1 shallot, minced
• 1 teaspoon cumin seeds
• 12 3x1x1/4-inch slices (about 10 ounces) Roth Kase Gran Queso Spanish-style cheese
• 12 3×1-inch strips drained Divina Roasted Red Peppers (available at the Kiosk Olive Bar)
• 12 1/2-inch-thick sourdough baguette slices
Whisk oil, green onions, shallot, and cumin seeds in small bowl to blend.
Season dressing to taste with salt and pepper.
Arrange cheese slices in 13x9x2-inch baking dish.
Place 1 roasted pepper strip atop each cheese slice.
Pour dressing over; cover and refrigerate overnight.
Let stand at room temperature 1 hour before using.
Top each baguette slice with 1 cheese and roasted pepper stack.
Drizzle with dressing from baking dish.
Place on platter and serve.