Roasted Manouri Cheese with Tomatoes and Pine Nuts
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- Small baking dish
- Chef's knife
INGREDIENTS
- 3.5 ounces/100 grams manouri cheese
- 4 cups/500 grams mixed cherry tomatoes, halved
- 10 medium shallots, peeled and halved lengthwise
- ½ cup pine nuts
- 2 sprigs fresh rosemary
- ¾ teaspoon salt, or to taste
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 tablespoons balsamic glaze
INSTRUCTIONS
- Heat the oven to 355°F/180°C with top and bottom heat.
- In a small baking dish, place the manouri cheese in the center. Scatter the cherry tomatoes, shallots, and pine nuts around the cheese. Nestle in the rosemary sprigs. Drizzle evenly with olive oil and sprinkle with salt.
- Roast for 40 minutes, until the tomatoes are collapsed and beginning to brown, the pine nuts are golden, and the manouri is soft and slightly blistered at the edges.
- Drizzle with balsamic glaze just before serving.
FAQ
How can I substitute manouri cheese if I can’t find it?
Substitute with mild feta, ricotta salata, or goat cheese, though each will produce a slightly different texture and flavor. Manouri cheese is semi-soft and creamy with a mild, slightly tangy profile, so the closest alternative would be a high-quality Greek feta that’s not too salty and has a creamier consistency. Ricotta salata is firmer and less tangy but holds up well to roasting. Goat cheese softens nicely but has a more pronounced flavor. Choose based on the flavor and texture you prefer in the final baked dish.
Can I use sun-dried tomatoes instead of fresh cherry tomatoes?
Yes, but they will yield a different flavor and texture. Use oil-packed sun-dried tomatoes and cut them into strips before scattering them around the cheese. Because they won’t release moisture like fresh tomatoes, you may want to add a few tablespoons of water or broth to the baking dish to help keep everything moist during roasting. This variation offers a more concentrated tomato flavor that pairs well with manouri cheese but won’t deliver the same burst of juiciness.
Can I make this dish ahead of time and reheat it?
You can prepare the ingredients for this manouri cheese dish ahead of time, but it’s best roasted and served fresh. Roasted manouri cheese tends to firm up once cooled, and the tomatoes lose their burst texture after refrigeration. If you must reheat, cover the dish loosely with foil and warm it in a 300°F oven until just heated through. Avoid microwaving, as it can alter the texture of the cheese and make the tomatoes soggy. For best results, assemble the dish in advance and bake it shortly before serving.
What bread pairs best with baked manouri cheese?
Baked manouri cheese pairs beautifully with rustic sourdough, seeded multigrain toast, or crisp baguette slices. The mild, creamy texture of manouri cheese benefits from a sturdy, crusty bread that can scoop and hold the warm tomatoes and pine nuts. For Passover, serve it with matzo or kosher-for-Passover rolls. You can also pair it with gluten-free toast or thinly sliced roasted sweet potatoes for a grain-free option. Avoid overly soft or sweet breads, as they can overpower the delicate flavor of the cheese and roasted vegetables.
Can I use other nuts instead of pine nuts?
You can replace pine nuts with chopped walnuts, slivered almonds, or crushed hazelnuts in this manouri cheese recipe. Each substitute offers a different texture and flavor: walnuts provide earthiness, almonds add crunch, and hazelnuts bring a toasty richness. Toast the nuts before adding them to the dish to enhance their flavor and help them stay crisp after baking. Keep portion size consistent—about ½ cup—and make sure not to overbake, as some nuts brown faster than pine nuts and may become bitter.
Can I add herbs or spices?
Thyme, oregano, or fresh basil added after roasting will complement the dish beautifully. A pinch of crushed red pepper flakes adds mild heat without overpowering the cheese. For a deeper Mediterranean flavor, sprinkle a little za’atar or sumac just before serving. However, be careful not to overshadow the mild, creamy taste of manouri cheese, which has a delicate balance that pairs best with subtle aromatics rather than assertive spices.
Can I grill the manouri cheese?
Yes, this cheese can be grilled instead of baked, as it holds its shape well when exposed to direct heat. Slice the cheese into thick slabs about ½ inch/1.25 cm thick and brush both sides with olive oil. Grill over medium heat for about 2–3 minutes per side, until golden grill marks appear. Serve with grilled cherry tomatoes, toasted pine nuts, and a drizzle of balsamic glaze, mimicking the original dish.
What wine pairs well with this dish?
Crisp white wines that highlight its creamy texture and mild flavor. A dry Sauvignon Blanc, Pinot Grigio, or Greek Assyrtiko works well, especially when paired with the tomatoes and pine nuts. For a more aromatic pairing, try a lightly chilled rosé or a dry Riesling. These wines bring out the dish’s herbal and roasted notes without overwhelming the cheese. Avoid oaky Chardonnays, as their heaviness can clash with the lightness of manouri cheese and its bright, tangy accompaniments.
