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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Manchego Quince Paste "Napoleons" Recipe

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This recipe for Manchego Quince Paste "Napoleons" is from Bernie Hamm's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (1/2 pound) wedge chilled aged Manchego cheese, rind cut off
1/4 pound chilled quince paste (membrillo), in a block (preferably rectangular)
1/4 cup sliced almonds, toasted and cooled
Directions:
Directions:
Square off curved side of the cheese wedge with a knife so that it fits an adjustable-blade slicer, then slice cheese into generous 1/8-inch thick rectangles (about eight). Arrange in one layer on a sheet of parchment or wax paper. Cut quince paste into 1/8-inch thick rectangular slices with the slicer or a knife and place on top of the Manchego slices, piercing quince-paste slices to cover cheese evenly, Make "napoleons" by stacking two cheese/paste layers together. Press almonds decoratively into quince paste on top. Cut stacks into serving pieces (about 1 1/2 by 1/2-inch rectangles or 1 inch squares), trimming edges.
Number Of Servings:
Number Of Servings:
30-40
Preparation Time:
Preparation Time:
30 minutes + baking/cooking time
Personal Notes:
Personal Notes:
Here, a classic Spanish pairing gets reinvented as a bite-sized cheese course.

 

 

 

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