Manchego

Manchego, the way we make it

Make it at home

Ingredients

• 2.5 oz (70g) Manchego cheese (curado or semi-curado), sliced into thin wedges
• 1 oz (30g) membrillo (quince paste), available at most specialty grocery stores
• 3 tbsp marcona almonds, roasted and salted
• 2-3 slices crusty bread or a small baguette, sliced
• 2 tbsp good quality Arbequina or Castelvetrano olives
• 1 tsp good honey (optional, for drizzle)

Instructions

1. 1

   Remove the Manchego from the refrigerator at least 15 minutes before serving — sheep's milk cheese blooms at room temperature.

2. 2

   Using a sharp knife, cut the Manchego into thin wedges or slices, removing the rind if desired (the rind is edible but waxy).

3. 3

   Cut the membrillo into a few neat rectangles or slices about ¼-inch thick.

4. 4

   Lightly toast the bread slices if you like a bit of crunch, or leave them soft and fresh.

5. 5

   Arrange everything on a small wooden board or plate: fan the cheese in the center, place membrillo wedges on one side, pile the almonds on the other, and tuck the olives and bread around the edges.

6. 6

   Drizzle a small amount of honey over the cheese if using — it plays beautifully against the saltiness of the Manchego.

7. 7

   Serve immediately as a tapa, starter, or light cheese course alongside a glass of Spanish Tempranillo or Verdejo.

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