Rosemary Tortas with Cheese and Membrillo Recipe
Receta de Tortas de Romero con Queso y Membrillo
15
Minutes
4
appetizer servings
Ingredients
- 4 rosemary and thyme tortas by Ines Rosales
- 1 cup shredded Payoyo cheese, or your favorite firm Spanish cheese
- 4 tbsp membrillo (quince paste)
- Extra virgin olive oil by José Andrés Foods
- Sea salt, to taste
- Fresh rosemary, to garnish
Nutritional Facts
- Calories 226
- Total Fat 12.6 gr (16%)
- Saturated Fat 4.6 gr (23%)
- Cholesterol 20 mg (7%)
- Sodium 621 mg (27%)
- Total Carbohydrates 20.4 gr (7%)
- Fiber 1.8 gr (7%)
- Sugars 7.9 gr
- Protein 7.2 gr
- Vitamin D 11%
- Calcium 12%
- Iron 4%
- Potassium 0%
* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.
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.
Steps
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.
1 Comment
The perfect impromptu tapa – ready in minutes and delicious! I used aged Manchego instead of the recommended Payoyo.