Castellano with Quince Paste particularly Castellano and Manchego, are a classic Spanish combination. Thin slices of the sweet/acidic membrillo contrast beautifully with the firm, dense but moist cheese. These little “sandwiches” make the perfect accompaniment to a glass of wine.
8-ounce (225 g) wedge semi-mature Castellano or
8 ounces (225 g) quince paste
1 cup olive oil
6 slices sandwich bread
3 tablespoons pine nuts or macadamia nuts,
toasted and finely chopped
1. Cut the cheese crosswise into twenty-four ¹⁄8-inch- (3 mm) thick slices. Clean the knife and dip in warm water, then cut the quince paste into 12 slightly thicker slices, nearly ¼ inch (5 mm) thick.
2. Heat the oil in a large, heavy skillet over medium-high heat until it shimmers slightly and fry 3 slices of the bread on both sides until golden, about 1 minute per side. Remove from the oil and drain on paper towels briefly. Repeat with the remaining 3 slices of bread.
3. Place 2 slices of cheese in a single layer and in alternating directions on each piece of bread. Top with a single layer of the sliced quince paste (this may require more than one slice, depending on the dimensions and shape of the quince paste before you slice it).
4. Top the quince paste with another 2 slices of cheese as before. Cut each topped bread slice into quarters to create 4 triangles, and arrange all of the triangles on a platter or 8 small plates.
5. Sprinkle each triangle with a heaping ¼ teaspoon of finely chopped nuts before serving. Adapted from a recipe by Jesús Ramiro
|Castellano with Quince Paste|