Manchego Cheese and Garlic Dogs

Ingredients for Manchego Cheese and Garlic Dogs

• 2 large heads of garlic, top 1/2 inch cut off

• 5 teaspoons extra-virgin olive oil, divided

• 120ml diced drained roasted red peppers from jar

• 1 tablespoon chopped fresh parsley

• Coarse kosher salt

• 6 grilled hot dog buns or 2 1/2-inch-wide pieces ciabatta or pain rustique, cut to length of hot dogs and split lengthwise

• 6 grilled all-beef hot dogs

• 60g Manchego cheese,* grated

• Sherry wine vinegar or balsamic vinegar

Preheat oven to 204°C. Place each head of garlic, cut side up, in centre of square of foil; drizzle each with 1 teaspoon oil. Enclose garlic in foil. Place packets on oven rack; roast until garlic is tender, about 45 minutes. Open packets; cool 15 minutes.

Squeeze garlic cloves into small bowl. Mash enough roasted garlic to measure 40g (reserve remaining garlic for another use). Transfer 60ml mashed garlic to bowl. Mix in 3 teaspoons oil, red peppers, and parsley. Season with coarse salt and pepper.

Arrange buns on plates. Top each with grilled hot dog, then cheese, garlic relish, and drizzle of vinegar.

A Spanish cheese made from sheep's milk; available at some supermarkets and at specialty foods stores.

Avvertenza

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