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Spanish Charcuterie Selection - Manchego Cheese, Mojo Rojo Sauce & A Crusty Baguette Spanish Charcuterie Selection - Manchego Cheese, Mojo Rojo Sauce & A Crusty Baguette
Spanish Charcuterie Selection - Manchego Cheese, Mojo Rojo Sauce & A Crusty Baguette

Spanish Charcuterie Selection - Manchego Cheese, Mojo Rojo Sauce & A Crusty Baguette

A delightful Spanish Charcuterie Selection featuring rich Manchego cheese, spicy Mojo Rojo sauce, and a warm, crusty baguette for the perfect snack or appetizer.
Gareth Mullins
Gareth Mullins
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Recipe - SuperValu Online
A wooden board with crusty bread, a bowl of red sauce, and slices of cheese, served alongside tapas dishes.
Spanish Charcuterie Selection - Manchego Cheese, Mojo Rojo Sauce & A Crusty Baguette
000
Ingredients
1 Wedge of manchego cheese cut into slice
1 Crusty baguette
2 Signature Tastes sweet pointed red pepper - quarter and remove seeds
1 Red onion, peeled and quartered
2 Clove Signature Tastes rose garlic
2 tbs Red wine vinegar
1 Lime juiced
60mls Signature Tastes sicilian extra virgin olive oil
Directions

Ingredients

  • 1 Wedge of Manchego cheese, cut into slices
  • 1 crusty baguette

For the Mojo Rojo sauce

  • 2 Red peppers, quartered and seeds removed
  • 1 Red onion, peeled and quartered
  • 2 cloves garlic
  • 2 tbsp red wine vinegar
  • 1 Lime, juiced
  • 60ml Olive oil
  • Salt and pepper to taste

Method

  1. Put a large frying pan on medium heat.
  2. Place the peppers, onions, and unpeeled garlic in the dry pan and roast, blistering the vegetables. This process takes about 15 minutes.
  3. Place the roasted vegetables in a blender and puree with vinegar, lime juice, and olive oil. Season with salt and pepper.
  4. Serve the puree in a small bowl on the side of the cheese and meats.
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Prep Time
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Cook Time
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Servings

Recipe

Ingredients

  • 1 Wedge of Manchego cheese, cut into slices
  • 1 crusty baguette

For the Mojo Rojo sauce

  • 2 Red peppers, quartered and seeds removed
  • 1 Red onion, peeled and quartered
  • 2 cloves garlic
  • 2 tbsp red wine vinegar
  • 1 Lime, juiced
  • 60ml Olive oil
  • Salt and pepper to taste

Method

  1. Put a large frying pan on medium heat.
  2. Place the peppers, onions, and unpeeled garlic in the dry pan and roast, blistering the vegetables. This process takes about 15 minutes.
  3. Place the roasted vegetables in a blender and puree with vinegar, lime juice, and olive oil. Season with salt and pepper.
  4. Serve the puree in a small bowl on the side of the cheese and meats.