Spanish · Snack · All year
Manchego with Honey & Almonds
4.6 · community
10m
Prep
5m
Cook
Easy
Level
320
Energy
The Spanish cheese course: nutty aged manchego, warm honey, toasted almonds, and quince-adjacent fruit — assembly elevated by proportions.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Mixing bowl
Prep checklist
Manchego — in thin wedges, rind on
Almonds — toasted in a dry pan
Fig — or apricots, quartered
2 steps
Method
1
Toast the almonds in a dry pan until fragrant, 3 minutes; warm the honey with the rosemary sprig 1 minute.
4 min — timer available in cooking mode
2
Fan the manchego wedges (rind on — it's the handle), scatter fruit and almonds, ribbon the rosemary honey over. Sherry optional but historically accurate.
Why this works
Manchego's crystalline crunch at 6+ months of age is the point — buy "curado," not the young stuff.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Airtight container, 3 days.
Freezing
Usually better fresh.
Reheating
A hot dry pan or 180°C oven re-crisps almost anything in 3–5 minutes.
Make ahead
Portion into grab-and-go containers; most keep 3 days.
Wine pairing
Whatever's open.
Beer pairing
Whatever's cold.
On the plate
Serve it with
Sides
A dipping sauce
Crunchy vegetables
Garnish
A pinch of flaky salt
Chili flakes
Taste map
Flavour profile
Sweet
2
Salty
3
Sour
1
Bitter
0
Umami
2
Heat
1
Per serving
Nutrition
320
kcal
16g
protein
14g
carbs
23g
fat
3g
fiber
520mg
sodium
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Your notes
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