Francine Segan: Food Historian, Author, Public Speaker: Recipes

Other recipes from

OPERA LOVER'S COOKBOOK

Carmen's Tapas:
Melty Manchego with Spicy-Sweet Tomato Jam
from Opera Lover's Cookbook
Serves 4 to 6

Lovely manchego cheese is melted in a pan with a hint of garlic and then spiked with a splash of sherry. The aromas will drive all the guests straight into the kitchen.

The tomato jam, a spicy-sweet mix of tomatoes, sugar, jalepeno and lemon, is simple to make yet adds just the right zing to the warm melty cheese.

1 14.5 ounce can diced tomatoes

3/4 cup sugar

1 jalapeño pepper, sliced

Zest and juice of 1 lemon

1/4 teaspoon salt

Cayenne pepper, optional

1 pound manchego, Ibores, garrotxa or tetilla cheese or a combination

2 tablespoons extra virgin olive oil

2 cloves garlic, thinly sliced

1 tablespoon sweet sherry

Crusty bread, sliced

Combine the tomatoes, sugar, jalapeño pepper, lemon juice and zest and salt in a medium saucepan and simmer over medium-low heat for about 30 minutes, until thick. Allow to cool, and then transfer to a small serving bowl. Cover with plastic wrap and refrigerate.

Cold food cold needs more spice, so before serving, adjust the seasonings and add cayenne if you like.

Meanwhile, cut the cheese into half-inch sections.

Heat the oil and garlic in a small nonstick skillet over low heat until the garlic begins to turn golden, about 2 minutes. With a slotted spoon remove the garlic and reserve. Add the cheese in one layer and fry until warm and soft, about 1 minute. Remove the skillet from the heat and add the sherry. Cover the skillet and return it to the heat for 2 to 3 minutes.

Serve right in the skillet or slide the warm cheese onto a serving platter and top with the reserved garlic. Serve with the tomato jam and bread on the side.