Ingredients

• 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 3x1-inch strips drained roasted red peppers from jar
• 12 1/2-inch-thick sourdough baguette slices

Instructions

1. 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.
2. Top each baguette slice with 1 cheese and roasted pepper stack. Drizzle with dressing from baking dish. Place on platter and serve.