📝 About This Recipe
Known affectionately in Spain as 'Postre del Vigilante' or 'Martin Fierro' in South America, this elegant pairing is the ultimate celebration of the marriage between salty, sheep's milk cheese and floral, ruby-red quince paste. This recipe elevates the classic combination by incorporating textures of toasted nuts, aromatic herbs, and a touch of sea salt to balance the natural sweetness. It is a sophisticated, no-cook masterpiece that embodies the rustic elegance of Iberian culinary traditions.
🥗 Ingredients
The Core Elements
- 250 grams Manchego Cheese (Aged 6-12 months (Curado), rind removed)
- 200 grams Dulce de Membrillo (High-quality firm quince paste)
The Honeyed Walnut Garnish
- 1/2 cup Walnut halves (raw and unsalted)
- 2 tablespoons Orange blossom honey (or a high-quality wildflower honey)
- 1 sprig Fresh rosemary (leaves finely minced)
- 1 pinch Maldon sea salt (flaky texture is essential)
Accompaniments
- 1 handful Picos de Pan (Spanish mini breadsticks)
- 3-4 pieces Fresh Figs (quartered, optional for plating)
- 1 teaspoon Extra Virgin Olive Oil (fruity variety like Arbequina)
👨🍳 Instructions
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1
Begin by preparing the honeyed walnuts. Place a small non-stick skillet over medium-low heat and add the walnut halves.
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2
Toast the walnuts for 3-4 minutes, tossing frequently, until they become fragrant and slightly golden. Watch closely as they can burn quickly.
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3
Drizzle the honey over the walnuts and add the minced rosemary. Stir constantly for 60 seconds until the honey bubbles and coats the nuts in a sticky glaze.
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4
Transfer the walnuts to a piece of parchment paper, sprinkle with a tiny pinch of sea salt, and spread them out so they don't stick together as they cool.
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5
Prepare the Manchego cheese by removing it from the refrigerator 20 minutes before serving to allow the fats to soften and the aroma to bloom.
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6
Slice the Manchego into uniform triangles approximately 1/4 inch (6mm) thick. Aim for elegant, clean lines.
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7
Unmold the Membrillo (quince paste) and slice it into rectangles or triangles that slightly mirror the size of your cheese slices, but are slightly smaller so the cheese remains visible.
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8
For a modern presentation, layer one slice of Membrillo on top of each slice of Manchego.
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9
Arrange the stacked cheese and quince on a wooden board or a slate platter in a circular or shingled pattern.
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10
Place one honeyed walnut on top of each stack, pressing down gently so it adheres to the quince paste.
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11
Garnish the platter with the quartered fresh figs and a small pile of Picos de Pan (breadsticks) in the center.
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12
Finish with a very light drizzle of Arbequina olive oil over the cheese and a final, tiny flourish of Maldon salt flakes.
💡 Chef's Tips
Always serve the cheese at room temperature; cold cheese mutes the complex nutty flavors of the Manchego. If you cannot find Manchego, a firm Roncal or even a sharp Pecorino Toscano makes an excellent substitute. Use a sharp, warm knife to slice the Membrillo to prevent it from sticking and tearing. For an extra textural contrast, you can lightly sear the slices of Membrillo in a pan for 30 seconds per side to caramelize the edges. Store leftover quince paste wrapped tightly in plastic wrap in the fridge; its high sugar content gives it a very long shelf life.
🍽️ Serving Suggestions
Pair with a glass of chilled Sherry, specifically a Fino or Amontillado, for a traditional Spanish experience. A glass of dessert wine like Pedro Ximénez or a late-harvest Riesling complements the sweetness of the quince. Serve as a 'postre' (dessert) after a meal of tapas or as a sophisticated addition to a charcuterie board. Accompany with a small bowl of Marcona almonds fried in olive oil for additional crunch. Pair with a strong espresso or a dark roast coffee to cut through the richness of the sheep's milk.