The Spanish cheese course: nutty aged manchego, warm honey, toasted almonds, and quince-adjacent fruit — assembly elevated by proportions.
250 g
🧀 Manchego ›
in thin wedges, rind on
60 g
🌰 Almonds ›
toasted in a dry pan
4
🟣 Fig ›
or apricots, quartered
Mise en place
Before you start
Prep checklist
Manchego — in thin wedges, rind on
Almonds — toasted in a dry pan
Fig — or apricots, quartered
Toast the almonds in a dry pan until fragrant, 3 minutes; warm the honey with the rosemary sprig 1 minute.
Fan the manchego wedges (rind on — it's the handle), scatter fruit and almonds, ribbon the rosemary honey over. Sherry optional but historically accurate.
💡
Manchego's crystalline crunch at 6+ months of age is the point — buy "curado," not the young stuff.
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
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