Pre-heat your oven with the bake and broil option to 210 C - 410 F

To make the romesco sauce, add 2 large ripe tomatoes, 2 cloves of garlic and 2 slices of baguette bread (about ½ inch thick) to a baking tray, cut an X on top of the tomatoes and a slit on the garlics, add the baking tray into the oven, after 15 minutes remove the toasted bread and roasted garlics, after 30 minutes total cooking time remove the tomatoes

While the tomatoes are cooling off, dry roast 6 raw hazelnuts and 6 blanched almonds on a non-stick fryng pan with a medium heat between 3 to 4 minutes

Once the tomatoes are cool enough to handle, start peeling the tomatoes and the garlic, add the tomatoes and the garlic into a food processor, along with the toasted breads, 1 clove of raw garlic, the toasted hazelnuts and almonds, 2 jarred roasted red bell peppers, ½ teaspoon of red wine vinegar and 2 tablespoons of extra virgin Spanish olive oil, season generously with sea salt and a dash of freshly cracked black pepper, pulse everything until it´s well combined, then cover with seran wrap and set aside

Grab 1 block of Manchego cheese that is about 7 ounces, de rind it and start cutting it in slices that are about a ¼ inch thick

Add ½ cup of all-purpose flour to a bowl, crack 1 organic egg with 1 tablespoon of organic milk into another bowl and beat together, and add a generous ½ cup of plain breadcrumbs with 1 teaspoon of dried rosemary into another bowl and mix together

To bread each slice of cheese, first coat it with the flour, then the egg wash and finally the breadcrumbs, with each slice you bread add to a plate

Heat a non-stick frying pan with a medium-high heat and add a ¼ cup of extra virgin Spanish olive oil, once the oil get´s hot, start adding the breaded slices of cheese, cook each side for 30 seconds and cook in batches to not over-crowd the pan

Transfer the romesco sauce into a bowl and place on a dish, decorate the fried slices of cheese around the plate and garnish with some freshly chopped parsley