Spanish · Brunch
Spanish Cheese & Quince Plate
Manchego with Quince
La Mancha cheese plate of aged manchego cut into wedges and served with quince paste, marcona almonds, country bread, and a drizzle of olive oil and flaky salt for a complete plate.
$$
10 minsPrep
5 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
628Calories
22gProtein
38gFat
52gCarbs
18gSugar
4gFiber
680mgSodium
65mgChol
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Instructions
1
Prep
Remove manchego from refrigerator 20 minutes before serving. Slice cheese into 12 wedges, cut quince paste into 8 strips, and toast country bread slices until golden and crisp.
2
Toast
Heat a skillet over medium heat. Place bread slices in pan 2 to 3 minutes per side until edges are lightly charred and interior is warm, working in batches if needed, then transfer to a board.
3
Plate
Arrange manchego wedges down the centre of a wooden board with quince strips alongside. Pile marcona almonds in the centre, drizzle olive oil and honey across the cheese, scatter flaky sea salt over all components, and serve with toasted bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g (8.5 oz) aged manchego cheese
- 120g (4.2 oz) quince paste
- 60g (2.1 oz) marcona almonds
- 4 slices country bread
- 30ml (2 tbsp) extra-virgin olive oil
- 4 tsp Spanish honey
- 0.5 tsp flaky sea salt