A friend served this
combination at a party, using fresh figs from her backyard tree.
Manchego, a subtle
Spanish sheep’s milk cheese, was just the right accent, draped over each fig
half to form a tiny, briny duvet cover.
Manchego is a salty lover. Think of seaside air, perspiring brows. This salinity makes Manchego a fine foil for traditional Spanish sides, like quince paste (also known as membrillo) and Marcona almonds, or cracked green olives plugged with lemon peel.
Grilled Figs with Manchego, photo by Amanda Riesman |
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Delicious - made my mouth water!
ReplyDeleteIn LOVE with Manchego, I must grab some figs and honey now!
ReplyDelete