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Recipe Detail Page
Grilled Sourdough & Manchego
Early Summer 2013
This cheese-topped crusty-bread appetizer comes together in a flash, literally! The highlight is the sweet, mellow-flavoured macerated red onions.
Makes 8 appetizer servings
MACERATED RED ONIONS
½ red onion
2 tbsp (30 mL) white vinegar
1 tbsp (15 mL) sherry vinegar
1 tbsp (15 mL) olive oil
2 tsp (10 mL) granulated sugar
¼ tsp (1 mL) each salt and peppercorns
1 round loaf of sourdough bread
1 to 2 tbsp (15 to 30 mL) olive oil
½ cup (125 mL) coarsely chopped pecans, walnuts or almonds
4 oz (125 g) Manchego cheese, shaved
2 to 3 tbsp (30 to 45 mL) honey
1 Thinly slice onion. Place in a small container. Drizzle with both vinegars and oil. Sprinkle with sugar, salt and peppercorns. Stir to evenly mix. Stir occasionally, allowing flavours to infuse. Cover and refrigerate for at least 6 hours. Onions will keep well, covered and refrigerated, for up to a week.
2 Just before serving, preheat barbecue to medium. Slice bread in half crosswise. Brush olive oil over bread covering all sides. Drain onions well. Place nuts in foil. Fold and seal. Bring all ingredients on a cutting board to the grill. Place foil with nut-package on grill. Using tongs, carefully shake occasionally for2 to 3 minutes or until toasted, then remove.
3 Oil grill. Place bread, cut-side-down, on grill. Barbecue for 3 to 7 minutes or until grill marks form. Remove bread to cutting board, cut-side up. Top each with cheese, then scatter with nuts and onions. Place back on grill. Close lid. Continue barbecuing for 2 to 3 more minutes or until cheese melts. Remove from grill to cutting board. If bread browns too quickly and cheese is not melted, remove fromgrill and loosely cover with foil until cheese is melted. When cool enough to handle, cut into8 or 16 pieces. Drizzle with honey. Serve warm.
Makes 8 appetizer servings
