Manchego Cheese and Garlic Dogs

Ingredients for Manchego Cheese and Garlic Dogs

• 2 large heads of garlic, top 1/2 inch cut off

• 25ml extra-virgin olive oil, divided

• 120ml diced drained roasted red peppers from jar

• 1 tablespoon chopped fresh parsley

• Coarse kosher salt

• 6 grilled hot dog buns or 2 1/2-inch-wide pieces ciabatta or pain rustique, cut to length of hot dogs and split lengthwise

• 6 grilled all-beef hot dogs

• 60g Manchego cheese,* grated

• Sherry wine vinegar or balsamic vinegar

How to make Manchego Cheese and Garlic Dogs

Preheat oven to 204°C. Place each head of garlic, cut side up, in centre of square of foil; drizzle each with 1 teaspoon oil. Enclose garlic in foil. Place packets on oven rack; roast until garlic is tender, about 45 minutes. Open packets; cool 15 minutes.

Squeeze garlic cloves into small bowl. Mash enough roasted garlic to measure 40g (reserve remaining garlic for another use). Transfer 60ml mashed garlic to bowl. Mix in 3 teaspoons oil, red peppers, and parsley. Season with coarse salt and pepper.

Arrange buns on plates. Top each with grilled hot dog, then cheese, garlic relish, and drizzle of vinegar.

A Spanish cheese made from sheep's milk; available at some supermarkets and at specialty foods stores.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.