Manchego Cheese and Garlic Dogs

By Booper-2

by Andrew Schloss

Ingredients

• 2 large heads of garlic, top 1/2 inch cut off
• 5 teaspoons extra-virgin olive oil, divided
• 1/2 cup 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
• 2 ounces Manchego cheese,* grated (or asiago cheese)
• Sherry wine vinegar or balsamic vinegar

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

For relish:

Preheat oven to 400°F. Place each
head of garlic, cut side up, in center 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 1/4
cup (reserve remaining garlic for another
use). Transfer 1/4 cup mashed garlic to bowl.
Mix in 3 teaspoons oil, red peppers, and
parsley. Season with coarse salt and pepper.

For hot dogs:

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.