📝 About This Recipe
Ate con Queso is a beloved Mexican classic that celebrates the perfect marriage between the floral sweetness of fruit paste and the savory, salty notes of regional cheese. Traditionally served as a light conclusion to a meal or a sophisticated afternoon snack, this 'marriage' (known as 'el casate' in some regions) relies on the contrast of textures—firm, jammy quince and creamy, crumbly cheese. It is a testament to the beauty of Mexican 'postres de vitrina' that honor simple, high-quality ingredients with centuries of history.
🥗 Ingredients
The Core Duo
- 500 grams Ate de Membrillo (Quince Paste) (high-quality, firm block style)
- 300 grams Queso Manchego Mexicano (semi-hard, creamy texture)
- 200 grams Queso Panela or Queso Fresco (for a lighter, saltier contrast)
Textural Accents
- 1/2 cup Walnut Halves (lightly toasted)
- 1/4 cup Pecans (roughly chopped)
- 2 tablespoons Honey (wildflower or orange blossom)
Garnish and Aromatics
- 6-8 pieces Fresh Mint Leaves (for color and brightness)
- 2 pieces Star Anise (for plate decoration only)
- 1 pinch Sea Salt Flakes (to enhance the cheese profile)
👨🍳 Instructions
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1
Remove the Ate de Membrillo (quince paste) from its packaging and place it on a clean cutting board. If it is too sticky, lightly dust your knife with a tiny amount of powdered sugar.
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2
Slice the quince paste into uniform rectangular slabs, approximately 1/2 inch thick and 2 inches long.
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3
Prepare the Mexican Manchego cheese by removing any wax rind. Slice it into pieces that match the dimensions of your quince paste for a symmetrical look.
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4
Slice the Queso Panela into slightly thicker cubes or triangles to provide a variety of shapes on the serving platter.
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5
Toast the walnut halves in a dry skillet over medium heat for 3-4 minutes until fragrant and golden. Set aside to cool completely.
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6
Begin assembly by placing a slice of the Manchego cheese directly on top of a slice of the Ate de Membrillo. This is the classic 'sandwich' presentation.
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7
For an alternative presentation, use a small star-shaped cookie cutter to cut shapes out of both the paste and the cheese, then swap the centers.
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8
Arrange the assembled pairs on a wooden board or a ceramic platter, alternating between the Manchego pairings and the Panela cubes.
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9
Scatter the toasted walnuts and chopped pecans artistically around the cheese and fruit paste.
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10
Drizzle a very thin stream of honey over the Queso Panela portions to bridge the gap between the salty cheese and the sweet fruit.
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11
Sprinkle a tiny pinch of sea salt flakes over the cheese elements to make the dairy flavors pop.
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12
Garnish the platter with fresh mint leaves and star anise for a professional, aromatic finish.
💡 Chef's Tips
Always serve the cheese at room temperature to ensure the fats are soft and the flavors are fully developed. If you cannot find Ate de Membrillo, try Ate de Guayaba (guava paste) for a more tropical, floral flavor profile. For a cleaner cut, use a wire cheese slicer or a very sharp knife dipped in warm water between slices. Avoid using overly aged or pungent cheeses like Blue cheese, as they will overpower the delicate floral notes of the quince. If the Ate is too soft to slice, refrigerate it for 30 minutes before preparing to firm up the pectin.
🍽️ Serving Suggestions
Pair with a glass of Mexican Rompope (eggnog) for a traditional holiday feel. Serve alongside a cup of hot Café de Olla brewed with cinnamon and piloncillo. A crisp glass of Sherry or a late-harvest Riesling complements the sweetness of the quince perfectly. Add thin slices of crusty bolillo or baguette if you prefer a more substantial snack. Offer a side of fresh berries to provide a tart acidic contrast to the dense paste.