Spanish · Lunch
Manchego Cheese Board
A composed Spanish board built around Manchego cheese, paired with quince paste, marcona almonds, and olives. Rounded out with toasted baguette, sun-dried tomato and honey, it balances sheep's-milk tang against sweet and salty accents for sharing at room temperature.
$5
12 minsPrep
3 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
503Calories
19.8gProtein
30.5gFat
41.2gCarbs
24.6gSugar
3.1gFiber
1066mgSodium
97mgChol
13.1gSat Fat
245mgPotassium
480mgCalcium
1.8mgIron
1.1mcgVitamin B12
2.1mgVitamin C
vegetarian
gluten-free-adaptable
mediterranean
all-time-classics
quick-lunch
vegetarian
gluten-free
Instructions
1
Prep
Slice the Manchego into thin wedges and cut the quince paste into small rectangles. Arrange both on a small serving board.
2
Toast
Slice the baguette into 3 thin rounds and toast in a dry skillet over medium heat for 2 to 3 minutes per side until golden and crisp.
3
Plate
Arrange the toasted baguette, olives, and marcona almonds around the cheese and quince paste. Drizzle honey and olive oil over the cheese and serve immediately at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz341g Manchego cheese
- 2 oz28g, about 2 tablespoons quince paste (membrillo)
- 1 oz28g, a small handful marcona almonds
- 1.4 oz20g, about 5 olives mixed Spanish olives (green and black)
- 2.8 oz40g, about 3 thin slices baguette
- 4 tsp4 tsp honey
- 1 tsp1 tsp extra virgin olive oil, for drizzling
