Whisk oil, scallions, shallot and cumin seeds in a
small bowl to blend.  Season dressing to taste with
salt and pepper.

Slices of Manchego drizzled
with fruity olive oil are a
mainstay at tapas bars, and
this recipe takes that delicious
tradition a step further.  Begin
making this one day before
you plan to serve it.

1/4 cup extra-virgin olive oil
3 scallions, chopped
1 shallot, minced
1 teaspoon cumin seed
12 3x1x1/4 inch slices

Arrange cheese slices in a baking dish, place one
roasted red pepper strip over each piece of cheese.
Pour dressing over top.  Cover and refrigerate
overnight.  Let stand at room temperature 1 hour
before serving.

Spanish Manchego Cheese,
about 10 oz
12 3x1 inch strips roasted red
pepper, drained from a jar

Per Serving (excluding unknown
items): 248 Calories; 11g Fat
(38.4% calories from fat); 6g
Protein; 33g Carbohydrate; 4g
Dietary Fiber; 0mg Cholesterol;
308mg Sodium.  Exchanges: 2
Grain(Starch); 0 Lean Meat; 1 1/2
Vegetable; 2 Fat.

Top each baguette slice with one piece of cheese and
one red pepper strip.  Drizzle with dressing from
baking dish.  Place on a platter and serve.

12 1/2 inch thick  sourdough
French bread slices (from a
baguette)
salt and pepper