Ingredients
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8 ounces manchego cheese, sliced into small cubes
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1/4 cup walnuts, toasted
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1/2 lb ripe tomatoes, sliced in half then pureed (the best quality and organic, freshly picked are best!)
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2 tablespoons Spanish olive oil
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2 sprigs fresh rosemary, leaves removed and minced (fresh!)
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cracked black pepper, to taste
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sea salt, to taste
Instructions
- Note: you can puree the tomatoes by hand using a cheese grater or use a mini food-processor. If doing by hand, discard the tomato skins. For convenience, I used a food processor.
- Toast the walnuts for 5 minutes in a 350 degree oven. Set aside to cool.
- Place all the ingredients in a non-reactive bowl and stir to combine.
- Serve immediately.
- This is wonderful on crusty artisan bread!