European
Spain - Starters
Queso Manchego con Dulce de Membrillo
Chef's Menu Description
Spain's timeless pairing of aged sheep's milk Queso Manchego wedges served with ruby-red sweet quince paste (dulce de membrillo) and Marcona almonds.
Ingredients
- • 250g aged Queso Manchego DOP (curado or viejo, 6-9 months)
- • 150g Spanish dulce de membrillo (quince jelly/paste)
- • 50g fried Marcona almonds with sea salt
- • Crusty Spanish bread or picos camperos (breadsticks)
Preparation Steps
1
Phase 1
Bring cheese to room temperature for 30 minutes to release its buttery aromas. Cut into classic triangular wedges, trimming off the wax rind.
2
Phase 2
Slice the dulce de membrillo into matching small squares or thin triangular slices.
3
Phase 3
Arrange alternating cheese wedges and quince paste slices on a rustic wooden tapas board.
4
Phase 4
Scatter salted Marcona almonds around the board and serve with crisp picos camperos.