This is truly a delightful twist of citrus flavour and the beloved rich flavour of manchego cheese.
In a small saucepan on medium-low heat add EVOO, Charred Lemon Sea Salt, orange zest and garlic. Saute for 5 minutes, then add the rosemary and continue to saute for another 5 minutes.
Set aside and let cool completely. Add the Cara Cara Vanilla White Balsamic and stir. Place cheese pieces into a bowl, pour the sauce over the cheese and gently toss to coat.
Cover and refrigerate for 12 hours, or up to 3 days.
Bring to room temperature before serving.
Ingredients
Directions
In a small saucepan on medium-low heat add EVOO, Charred Lemon Sea Salt, orange zest and garlic. Saute for 5 minutes, then add the rosemary and continue to saute for another 5 minutes.
Set aside and let cool completely. Add the Cara Cara Vanilla White Balsamic and stir. Place cheese pieces into a bowl, pour the sauce over the cheese and gently toss to coat.
Cover and refrigerate for 12 hours, or up to 3 days.
Bring to room temperature before serving.
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