Recipes RSS
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 Shop Mercado Little Spain.
INGREDIENTS
4 Ines Rosales Rosemary and Thyme Tortas1 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.
-
Cold Tomato and Bread Salad
-
Tichi's Garbanzo Stew
-
Potato Chip Omelette
-
Turkey Croquetas (aka Leftover Croquetas)
-
Tortilla de Patatas
-
Sancocho Puertorriqueño
-
Tortilla con Pisto - Ultimate Brunch Guide
-
The Ultimate Brunch Guide
-
America Eats' Glazed Parsnips and Carrots
-
José's Mashed Potatoes with Manchego and Olive Oil
-
Get Your Island On with Beefsteak's Beet "Poke"
-
The Ultimate Tortilla Guide
-
Tortilla Española, Base Recipe
-
Variation 1: Tortilla de Patata con Chips
-
Variation 2: Tortilla with Tuna and Roasted Peppers
-
Variation 3: Tortilla con Pisto
-
Celebrate Spring with Oyamel's Vegetable Tacos
-
Sesame & Sea Salt Tortas with Piquillo Peppers & Tuna
-
Beefsteak's Marinated Beet Salad
-
Pan con tomate
-
Inspired By Beefsteak's Kimchi-Wa Bowl
-
Patricia’s Gazpacho With Picos
-
Mussels In Escabeche With Potato Chips
-
Bravas Bowl
-
Ode to Spring Vegetables
-
Russian Potato Salad for Your Spring Picnic
-
Roasted Red Pepper Spread
-
Mexican Fruit Salad
-
Asparagus with Spanish-Cured Ham
-
20 Vegetable Fried Rice
-
Traditional Catalan Flatbread with Roasted Peppers and Anchovies
-
Catalan-style Spinach
-
Catalan Roasted Eggplant, Peppers, Onion and Tomatoes
-
Brussels Sprouts with Ham and Apricots
-
Fried Potatoes with Cabrales Sauce and Fresh Blue Cheese
-
Gazpacho
-
Cauliflower with Olives and Dates
-
Artichokes with Quail Eggs and Spanish-Cured Ham
-
Patatas Bravas "New Way"
-
Herb-Marinated Olives
-
Chickpea Stew with Salt Cod
-
Green Chickpea Stew and Ibérico Ham