Last week, I rekindled my interest in Manchego, thanks to some grilled figs and a jar of honey.
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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Full disclosure: This is part of a series I write for Di Bruno Bros. in Philadelphia. The deal is, I choose a cheese and write a post for their blog. This is how I cover the cost of my dairy habit.