Print

Crispy Grilled Bread with Zesty Romesco and Manchego Shavings

crispy grilled bread with romesco - featured image
Print Recipe

A quick and easy recipe featuring crispy grilled bread topped with a smoky, tangy romesco sauce and salty Manchego cheese shavings. Perfect as a snack or starter with a rustic Spanish flair.

Ingredients

Scale
  • 1 rustic country loaf or sourdough bread (about 12 oz / 340 g), sliced 1/2-inch thick
  • 3 tablespoons extra virgin olive oil
  • 1 clove garlic, halved (for rubbing on the grilled bread)
  • Sea salt, to taste
  • 2 large roasted red bell peppers (jarred or homemade, roughly 10 oz / 280 g total)
  • 1/4 cup toasted almonds (about 30 g)
  • 1 small garlic clove
  • 1 tablespoon sherry vinegar (or red wine vinegar if needed)
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (adjust to your heat preference)
  • 1/3 cup extra virgin olive oil (80 ml)
  • Salt and freshly ground black pepper, to taste
  • 4 oz (115 g) Manchego cheese, aged 3-6 months, thinly shaved or sliced

Instructions

  1. Prepare the Romesco Sauce (about 15 minutes): Add roasted red peppers, toasted almonds, garlic clove, sherry vinegar, smoked paprika, and cayenne pepper to a food processor. Pulse a few times to combine.
  2. With the processor running on low speed, slowly drizzle in 1/3 cup extra virgin olive oil until the sauce is smooth but slightly textured and thick enough to spread.
  3. Taste and season with salt and freshly ground black pepper. Adjust vinegar or cayenne if desired.
  4. Prep the Bread (5 minutes): Brush both sides of each bread slice lightly with olive oil. Preheat grill pan over medium-high heat until hot but not smoking.
  5. Grill the Bread (about 5 minutes): Place bread slices on grill pan. Cook 2-3 minutes per side until golden brown with grill marks, crispy on edges but chewy inside.
  6. Remove bread and immediately rub cut side of garlic clove over one side of each slice. Sprinkle lightly with sea salt while warm.
  7. Assemble the Dish (about 5 minutes): Spread a generous spoonful of romesco sauce on each grilled bread slice. Top with thin Manchego shavings.
  8. Serve immediately, optionally garnished with fresh parsley or a drizzle of olive oil.

Notes

If gluten-free, substitute bread with gluten-free rustic bread. For dairy-free, replace Manchego with firm aged vegan cheese or omit. Toast almonds carefully to avoid burning. Pulse romesco sauce to keep some texture. Rub grilled bread with garlic for subtle flavor. Adjust cayenne pepper to taste.

Nutrition

Keywords: grilled bread, romesco sauce, Manchego, tapas, appetizer, Spanish recipe, easy snack, smoky sauce

Find it online: https://chrisfeasts.com/crispy-grilled-bread-with-zesty-romesco-and-manchego-shavings-easy-homemade-recipe/