1-2 Tbsp lemon juice3 scallions, sliced
1 shallot, minced
1 tsp cumin seeds
12 slices Manchego cheese or sharp white cheddar (I used cheddar)
12 strips drained roasted red peppers
12 baguette slices
Whisk oil, lemon juice, scallions, shallot and cumin seeds in small bowl to blend. Season dressing to taste with salt land pepper. Arrange cheese slices in baking dish. Place 1 roasted pepper strip on top of each cheese slice. Pour dressing over, cover and refrigerate overnight. Let stand at room temp 1 hour before serving. Top each baguette slice with one cheese/pepper stack. Drizzle with dressing from baking dish and serve.