Makesabout 30 to 40 hors d’oeuvres
- Active time:30 min
- Start to finish:30 min
December 2007
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.
-
1
(1/2-pound) wedge chilled aged Manchego cheese, rind cut off
-
1/4
lb
chilled quince paste (membrillo), in a block (preferably rectangular)
-
1/4
lb
sliced almonds, toasted and cooled
-
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.
-
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.
-
Cut stacks into serving pieces (about 1 1/2- by 1/2-inch rectangles or 1-inch squares), trimming edges.
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.
