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Rosemary Tortas with Cheese and Membrillo

April 2017

This quick appetizer, combining the sweetness of Spanish quince paste and the saltiness of a good Spanish cheese, is a perfect way to start any meal, along with a glass of dry sherry or white wine. Products from José Andrés Foods and Ines Rosales are available online at La Tienda.

INGREDIENTS

4 Ines Rosales Rosemary and Thyme Tortas
1 cup shredded Payoyo cheese, or your favorite firm Spanish cheese
4 tablespoons membrillo (quince paste)
José Andrés Extra Virgin Olive Oil—we recommend Arbequina
Sea salt, to taste
Fresh rosemary, for garnish

DIRECTIONS

Place tortas on a serving plate and spread a tablespoon of membrillo on each one. Sprinkle a quarter of the shredded cheese on top of each torta, and top each with a drizzle of olive oil and a pinch of sea salt. Decorate with fresh rosemary and serve.