- 1/4 cup extra-virgin olive oil
- 3 green onions, chopped
- 1 shallot, minced
- 1 teaspoon cumin seeds
- 12 3x1x1/4-inch slices (about 10 ounces) Spanish Manchego cheese or sharp white cheddar cheese
- 12 3×1-inch strips drained roasted red peppers from jar
- 12 1/2-inch-thick sourdough baguette slices
- Whisk oil, green onions, shallot, and cumin seeds in small bowl to blend. Season dressing to taste with salt and pepper. Arrange cheese slices in 13x9x2-inch baking dish. Place 1 roasted pepper strip atop each cheese slice. Pour dressing over; cover and refrigerate overnight. Let stand at room temperature 1 hour before using.
- Top each baguette slice with 1 cheese and roasted pepper stack. Drizzle with dressing from baking dish. Place on platter and serve.