I came up with this recipe many years ago by just combining my favorite flavors of Spain. The Membrillo adds a sweet citrusy component that ties in beautifully with the salty creamy manchego with the jamon serrano. This pairs well with Bokisch Garnacha and Garnacha Blanca.
Author: Liz Bokisch
Serves: 8
Ingredients
Manchego Cheese
Jamón Serrano (can substitute Prosciutto)
Membrillo (quince paste)
Fresh Rosemary Sprigs
Instructions
Slice Manchego into small triangles or matchstick sized pieces.
Cut Jamón Serrano into strips about 1 ½” wide. (Note: I like to use scissors to cut up the thin slices)
Cut the Membrillo into small rectangular strips no larger than the cheese.
Place a slice of Membrillo down the center of the cheese.
Wrap a sliver of Jamón Serrano around both to hold in place along with a sprig of rosemary.
You can use a tooth pick to keep in place.
Remove the rosemary before eating. It will leave a beautiful essence from it's natural oils on the surface of the leaves.
Recipe by Liz's Kitchen at https://www.lizbokisch.com/manchego-membrillo-jamon-serrano-roll-ups