Make the tomato jam up to one week ahead of serving. Combine all Tomato Jam ingredients in a saucepan. Bring the mixture to a boil over medium heat, then reduce the heat to a low simmer. Cook for 30-40 minutes, stirring occasionally, until the mixture thickens into a jam-like consistency. Remove from the heat and let cool, then season to taste. It can be served warm or stored in the refrigerator in a sealed container for up to one week. Tip: Extras make an excellent sandwich spread!

The day you plan to serve this dish you’ll bread your imported Manchego. Arrange three shallow bowls or plates for breading. Fill the first with flour seasoned with salt, the second with the beaten egg mixture, and the third with seasoned panko breadcrumbs. To ensure a crispy exterior, double-bread the imported Manchego wedges. First, dredge a piece of cheese in the flour, then dip it into the egg, and finally in the panko breadcrumbs. Repeat this process once more for each wedge.

Place the coated imported Manchego wedges on a baking sheet lined with wax paper or parchment and return to the refrigerator for at least 30 minutes or up to 8 hours to chill the cheese before frying.

Pour vegetable oil into a deep, heavy-bottomed frying pan or Dutch oven, high enough up the side of the pan to cover the imported Manchego wedges and heat over medium heat until it reaches about 350–375°F. To test your oil just dip a corner of a piece of breaded imported Manchego into the oil and see if it immediately sizzles.

Working in small batches to avoid sticking and overcrowding the pan, carefully place the frozen, breaded cheese into the hot oil. Fry for 1–2 minutes per side, until golden brown and crispy.

Use a slotted spatula to remove the fried Manchego and place it on a paper towel-lined plate to drain excess oil. Sprinkle with kosher salt and serve immediately while warm, with room temperature tomato jam on the side for dipping.

Makes about 16 fried wedges of imported Manchego - the recipe can be halved for smaller events too.