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Manchego Cheese and Smoked Paprika Tapas

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SmokedPaprikaCheeseCrostini

Manchego cheese is a Artisan cheese made from raw sheep milk and aged for a period of 2 – 4 months.

The cheese is also preserved in oil, giving it a shiny wet outer texture. This process creates a slightly spicy edge and a medium body flavour, great for eating on it’s own, but also a wonderful accompaniment to tapas dishes, salads, stews and pasta.

 

Manchego Cheese and Smoked Paprika Tapas

Serves  6
100g Manchego Cheese
Good quality crusty bread
Casa De Hualdo extra virgin olive oil
Pimenton De La Vera Sweet Smoked Paprika

Method:

  1. Slice bread into thin slices. Griddle until bread has char lines.
  2. Grate cheese into large slices (using a vegetable peeler).
  3. Layer toast with cheese. Sprinkle with smoked paprika and drizzle with olive oil.

*All ingredients available to purchase online at EATAPAS

www.eatapas.co.uk

1 Comment

  1. This is a delicious tapas, great to accompany red wine. Tried manchego cheese for the first time in Santiago de Compostela and was completely blown away. I have to say I am a cheese and tapas lover so this recipe is just heaven for me. 🙂

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