Manchego, Quince and Marjoram - A TAPA

copyright cooking by design, llc beth vlasich pav

Just a bite and nothing more wets the palate. And there's nothing better than a salty, sweet and floral bite that is the tapa made from Manchego cheese, quince paste and fresh marjoram (or oregano). Any season it will do! The afore mentioned ingredients are key along with olive oil and seasonings (salt & pepper). I'm just speculating here, my guess is you'll love it as much as I do.


1 block of Manchego cheese (I like 3-year aged)

1 block of quince paste or a jar of quince jelly (you won't use all of it)

1/4 C of marjoram leaves

1 TBSP of extra virgin olive oil

Pinch of salt and pepper


Slice the cheese in 1/4" thickness any shape you like. Repeat with the quince paste. Make the tapa by layering the cheese first and adding the quince on top of the cheese. Drizzle olive oil and sprinkle salt and pepper over each. Garnish with marjoram leaves. Serve immediately.

Note: If using quince jelly add a small dollop on top of each piece of cheese.