This is an easy way to make supermarket-quality manchego cheese taste extra special. Eat the cheese within 3 days. (I keep the infused olive oil refrigerated and use it within 10 days for sautéing.)
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My definition of the perfect recipe....simple preparation and AMAZING results. This fits the bill. I made this recipe as an appetizer for a big Spanish themed dinner. I wanted something that could be done in advance and was kind of easy. The flavors were fantastic. I made a double recipe for 20 people and it was completely gone....and it was not the only appetizer I served.
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