Manchego, Membrillo, Jamón Serrano Roll Ups
 
Prep time
Total time
 
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:
Serves: 8
Ingredients
  • Manchego Cheese
  • Jamón Serrano (can substitute Prosciutto)
  • Membrillo (quince paste)
  • Fresh Rosemary Sprigs
Instructions
  1. Slice Manchego into small triangles or matchstick sized pieces.
  2. Cut Jamón Serrano into strips about 1 ½” wide. (Note: I like to use scissors to cut up the thin slices)
  3. Cut the Membrillo into small rectangular strips no larger than the cheese.
  4. Place a slice of Membrillo down the center of the cheese.
  5. Wrap a sliver of Jamón Serrano around both to hold in place along with a sprig of rosemary.
  6. You can use a tooth pick to keep in place.
  7. 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