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Mahon Cheese with Quince Paste

July 2012

This tapa is a great party option, perfect as an hors d’oeuvre when served in small Chinese soup spoons.

Serves 6 - 8
1/3 pound of Mahon cheese
¼ pound membrillo (Spanish quince paste)
1/2 cup Spanish extra-virgin olive oil
3 tablespoons sherry vinegar
Sea salt to taste
4 sprigs fresh dill

Cut the cheese and the membrillo into ½-inch cubes. Place two or three cubes of each on Chinese-style soup spoons. 

Whisk the olive oil and vinegar together in a mixing bowl. Spoon the dressing over the cheese and membrillo. Season to taste with salt and garnish with dill. 

Photography by Pablo de Loy