Manchego Cheese and Garlic Dogs

We found a recipe in Bon Appétit magazine for Manchego Cheese and Garlic Dogs. Manchego Cheese is a Spanish cheese made from sheep's milk. We couldn't find Manchego cheese so we substituted with Pecorino Romano cheese. The recipe is below. I also made fingerling potatoes. I tossed them with olive oil, S&P, garlic powder, onion powder and fresh dill and baked them until soft and the skins crisp. Mike made corn on the cob on the grill and grilled the hot dogs.



Printable Recipe

Manchego Cheese and Garlic Dogs
For the relish:

• 2 large heads of garlic, top 1/2 cut off
• 5 tsps extra-virgin olive oil, divided
• 1/2 cup diced drained roasted red peppers from jar
• 1 Tbsp chopped fresh parsley
• Course kosher salt

Hot Dogs

• 6 grilled hot dog buns
  
• 6 grilled hot dogs
• 2 ounces Manchego cheese grated
• Sherry wine vinegar or balsamic vinegar (we skipped adding either of these)

Relish: Preheat oven to 400 degrees. Place each head of garlic, cut side up, in center of square of foil; drizzle each with 1 tsp oil. Enclose garlic in foil. Place packets on oven rack and roast until garlic is tender for about 45 minutes. Open packets and cool for 15 minutes.

Squeeze garlic cloves into small bowl. Mash enough roasted garlic to measure 1/4 cup. Transfer 1/4 cup mashed garlic to bowl. Mix in 3 tsp oil, red peppers and parsley. Season with coarse salt and pepper.

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