Fiona Dunlop

Cheese and quince

Queso con membrillo

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Preparation info
  • For

    6

    Tapas
    • Difficulty

      Easy

Appears in
New Tapas: Today's Best Bar Food from Spain
New Tapas

By Fiona Dunlop

Published 2002

  • About

Saltiness and sweetness combine in this traditional Spanish tapa. Michele experiments using different cheeses, including queso de tetilla, an obscure spherical cow’s cheese from Galicia, but ultimately little can beat the satisfying tanginess of Manchego.

Ingredients

  • 6 slices Manchego cheese
  • 3 slices country bread
  • quince paste

Method

  1. Lay a piece of Manchego cheese on a half-slice of country bread.
  2. Place a smaller wedge of quince paste on top of the cheese.