MELTY MANCHEGO WITH SPICY-SWEET TOMATO JAM

FOR THE SPICY-SWEET TOMATO JAM:
1 (14.5-ounce) can diced tomatoes
3/4 cup sugar
1 jalapeno chile, sliced
Zest and juice of 1 lemon
1/4 teaspoon salt
Cayenne pepper, optional
FOR THE MELTY MANCHEGO:
1 pound manchego, Ibores, garrotxa or tetilla cheese, or a combination
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1 tablespoon sweet sherry
Crusty bread, sliced (for serving)

TO MAKE THE JAM:
Combine tomatoes, sugar, jalapeno, lemon juice and zest, and salt in a medium saucepan and simmer over medium-low heat for about 30 minutes, until thick. Allow to cool, and then transfer to a small serving bowl. Cover and refrigerate. (Cold food needs more spice, so before serving, adjust the seasonings and add cayenne, if desired.)

TO PREPARE THE MELTY MANCHEGO:
Meanwhile, cut cheese into half-inch sections.

Heat oil and garlic in a small nonstick skillet over low heat until garlic begins to turn golden, about 2 minutes. With a slotted spoon, remove garlic and reserve.

Add cheese in one layer and fry until warm and soft, about 1 minute. Remove skillet from heat and add sherry. Cover skillet and return it to heat for 2 to 3 minutes.

Serve right in the skillet or slide the warm cheese onto a serving platter and top with the reserved garlic. Serve with the tomato jam and bread on the side.

Makes 4 to 6 servings
Adapted from source: The Opera Lover's Cookbook by Francine Segan, Renee Fleming, and Mark Thomas