This is one of my classic favorite recipes. It is easy to make in advance. Perfectly bite sized and combines all my favorite tastes of Spain!
Prep time:
Total time:
Serves: 8
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.
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.
