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This is one of my all time favorite tapas. The salty, crunchy marcona almonds on the creamy cheese with the citrusy fruity membrillo make the perfect combination in one beautiful bite. This pairs so well with our Garnacha, it's a match made in heaven!
Ingredients
- Manchego Cheese
- Membrillo (Quince Paste)
- Marcona Almonds
Instructions
- Cut the manchego into triangle wedges.
- Place a teaspoon amount of paste in the middle of the top half.
- Place a salted, roasted marcona almond on top.
- Arrange in an artistic pattern on a ceramic platter.
Notes
I prefer the leave the rind edge on the cheese. It gives an authenticity to the look which is distinctively Spanish!
