Juliette Goat Cheese and Quince Tapa
Spanish tapas can be as simple as combining a few excellent ingredients topped on a warm toasted baguette.
Quince paste or quince cheese is a sweet, thick jelly made from the pulp of quince fruit and sugar, cooked down until it becomes thick and dark in color. It has a solid texture after cooling and holds its shape when cut.
Watch my video for making this delicious tapa!
Yield: serves 3–4
Preparation time: 25 minutes
Cook time: 50 minutes
You may also want to try serving the quince paste and Marcona almonds as accompaniments on a cheese and charcuterie board at your next cocktail party.
¼ cup olive oil
½ cup Marcona almonds
180 g Juliette soft surface-ripened goat cheese
½ cup quince paste
Toasted almonds, chopped
Pinch Maldon salt
For the almonds
Place the almonds and oil into a frying pan on low heat and cook until the almonds are golden brown, about 40 minutes.
Drain the almonds from the oil, let cool, chop them into smaller pieces, and set aside while you prepare the rest of the recipe. Save the oil and use it again or for salad dressing recipes.
For the tapa
Preheat the oven to 350°F.
Bake the baguette in the oven for 10 minutes.
Remove the baguette from the oven and cool slightly.
Slice 1-inch thick slices and arrange them on a board or platter.
Cut pieces of the Juliette cheese and place them on the warm baguette.
Cut the quince paste into pieces. Place the quince into a mixing bowl and combine it with the chopped almonds.
Add the quince and almond mixture on top of the cheese, sprinkle with a pinch of Maldon salt, and enjoy!