From Deseret News archives:
Try appetizers 'Made in Spain'
Andres, who owns seven restaurants in Washington, has been a food star in his native Spain for years. His first U.S. show, public television's "Made in Spain," was the inspiration for this new book.
In the book, Andres does a nice job of introducing Americans to underappreciated (but widely available) ingredients, such as wonderfully meaty and savory salt cod and a variety of Spanish cheeses.
MANCHEGO WITH TOMATO ROSEMARY AND WALNUTS
Start to finish: 10 minutes
Servings: 4
1/4 cup whole walnuts
2 plum tomatoes
2 tablespoons extra-virgin olive oil (preferably Spanish)
Sea salt and ground black pepper, to taste
2 sprigs rosemary
8 ounces manchego cheese, cut into 1/2-inch cubes
Heat the oven to 350 F.
Spread the walnuts on a rimmed baking sheet or pie pan, then toast them in the oven for 5 minutes.
Meanwhile, slice each tomato in half. Place a grater over a bowl and rub the cut surface of the tomato over the large holes of the grater. Grate all 4 tomato halves, discarding the skins. If the tomato pulp is particularly watery, use a mesh strainer to drain it.
Once the walnuts have cooled slightly, lightly crush them. Add the olive oil and walnuts to the tomatoes. Stir, then season with salt and pepper. Add the rosemary leaves, then add the cheese and toss.
To serve, spoon the mixture onto plates and spear the cheese cubes with toothpicks.
— Recipe adapted from Jose Andres' "Made in Spain," Clarkson Potter, 2008
