📝 About This Recipe
Transport your senses to the sun-drenched plains of La Mancha with this quintessential Spanish pairing of salty, nutty Manchego cheese and sweet, floral quince paste. This dish celebrates the 'marriage' of contrasting textures—the firm, crystalline bite of sheep's milk cheese against the velvety smoothness of the fruit preserve. It is an elegant, no-cook starter that embodies the Mediterranean philosophy of using a few exceptional ingredients to create a masterpiece of flavor.
🥗 Ingredients
The Cheese
- 12 ounces Manchego Cheese (D.O.P.) (aged 6 to 12 months (Curado or Viejo) for best flavor)
The Quince Paste
- 7 ounces Membrillo (Quince Paste) (high-quality Spanish brand, firm enough to slice)
Accompaniments and Textures
- 1/2 cup Marcona Almonds (roasted and lightly salted)
- 1 package Spanish Picos or Regañás (small, crunchy olive oil breadsticks or crackers)
- 6-8 pieces Dried Apricots (soft and unsulphured if possible)
- 1/4 cup Walnut Halves (raw or lightly toasted)
The Finishing Touches
- 1 tablespoon Extra Virgin Olive Oil (robust Spanish Picual or Arbequina variety)
- 2 sprigs Fresh Rosemary (for aromatic garnish)
- 1 pinch Flaky Sea Salt (such as Maldon)
- 1 teaspoon Orange Blossom Honey (optional, for a light drizzle)
👨🍳 Instructions
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1
Remove the Manchego cheese from the refrigerator at least 30 to 45 minutes before serving to allow its complex fats to soften and its aroma to bloom.
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2
Place the block of Manchego on a clean cutting board. Using a sharp chef's knife, carefully slice off the inedible waxy rind from the top, bottom, and curved edge.
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3
Slice the cheese into uniform wedges approximately 1/4 inch thick. Aim for elegant, elongated triangles that showcase the cheese's internal texture.
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4
Unwrap the Membrillo (quince paste). If it is in a tin, run a knife around the edge to release it onto the board.
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5
Slice the Membrillo into rectangles or triangles that are slightly smaller than your cheese wedges, roughly 1/8 to 1/4 inch in thickness.
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6
For a classic presentation, place one slice of Membrillo directly on top of each Manchego wedge, creating a 'sandwich' or a layered stack.
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7
Select a large wooden board or a slate platter for assembly to provide a rustic, authentic Spanish aesthetic.
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8
Arrange the cheese and quince stacks in a circular or fan pattern around the center of the board, leaving space for the accompaniments.
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9
Fill the gaps on the board with small clusters of Marcona almonds and walnut halves to add a crunchy, earthy element.
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10
Nestle the dried apricots and the Spanish picos (breadsticks) near the cheese to provide different vessels for eating.
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11
Lightly bruise the rosemary sprigs between your palms to release their oils and tuck them into the arrangement for a fragrant visual accent.
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12
Just before serving, apply a very light drizzle of high-quality extra virgin olive oil over the cheese wedges to enhance the mouthfeel.
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13
Finish with a tiny sprinkle of flaky sea salt over the quince paste to make the fruit flavors pop against the savory cheese.
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14
Serve immediately while the cheese is at the perfect room temperature, encouraging guests to eat the cheese and paste together in one bite.
💡 Chef's Tips
Always look for the 'D.O.P.' seal on Manchego to ensure it is authentic sheep's milk cheese from the designated region. If you cannot find Membrillo, a thick fig jam or a dollop of honey-poached pears makes a wonderful substitute. Avoid pre-sliced cheese; the flavor degrades quickly once sliced, so always cut from a whole wedge right before serving. Use a wire cheese slicer if you prefer paper-thin slices, though traditional Spanish tapas usually feature hand-cut wedges. To clean your knife between slicing the sticky quince and the cheese, dip the blade in warm water and wipe it dry.
🍽️ Serving Suggestions
Pair with a chilled glass of Fino or Manzanilla Sherry for a bone-dry, salty contrast. A crisp, bubbly Cava or a Spanish Albariño wine cuts through the richness of the sheep's milk beautifully. Serve alongside a bowl of Aceitunas Manzanilla (Spanish green olives) for a salty, briny palate cleanser. For a heavier spread, add slices of Jamón Ibérico or Serrano ham to the platter. Accompany with a small bowl of wildflower honey for guests who prefer an even sweeter finish.