Manchego Quince Paste Napoleons |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 30 |
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Here, a classic Spanish pairing gets reinvented as a bite-size cheese course. We're particularly enamored of the added textural contrast provided by the sliced almonds. 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:
1. Square off curved side of cheese wedge with a knife so it fits slicer, then slice cheese into generous 1/8-inch-thick rectangles (about 8). Arrange in 1 layer on a sheet of parchment or wax paper.
2. Cut quince paste into 1/16-inch-thick rectangular slices with slicer or a knife and put on top of Manchego slices, piecing quince-paste slices together to cover cheese evenly. Make napoleons by stacking 2 cheese/paste layers together. Press almonds decoratively into quince paste on top.
3. Cut stacks into serving pieces (about 1 1/2- by 1/2-inch rectangles or 1-inch squares), trimming edges.
4. Cooks' notes: · If the quince paste is difficult to slice thinly, it can be finely chopped, then mashed and spread on cheese layers. · Napoleons can be made 1 day ahead and chilled, arranged close together and layered between sheets of plastic wrap, in an airtight container. Bring to room temperature before serving.
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