Spanish cuisine · Salads & Mezze

Manchego Cheese with Quince Paste

Wedge-shaped slices of aged Manchego with dark red quince paste and toasted almonds on a wooden board.

Ingredients · for 4 servings

• 300 g Manchego (aged)
• 200 g quince paste (membrillo)
• 80 g almonds
• 2 tbsp olive oil
• 1 tsp honey
• 1/2 tsp coarse sea salt
• 1 baguette

Instructions

1. Take the Manchego out of the fridge 30 min before serving so the flavor develops, and trim off the rind with a sharp knife.
2. Toast the almonds in a dry pan over medium heat for 4–5 min, stirring, until fragrant and light brown, then transfer immediately to a plate and sprinkle with the coarse sea salt.
3. Cut the cheese into thin, roughly 4 mm wedge-shaped slices and fan them out on a wooden board.
4. Cut the quince paste into equal slices with a knife dipped in hot water and place one slice on each cheese wedge.
5. Pile the almonds alongside, drizzle everything with the olive oil, and trail the honey in thin threads over the cheese.
6. Slice the baguette, toast briefly, and serve alongside the board at room temperature.