Restaurants›Santa Fe Basque Restaurant & Bar›Manchego & Blue Cheese With Honey And Confiture D'apricot Recipe

Manchego & Blue Cheese With Honey And Confiture D'apricot Recipe

Name: Santa Fe Basque Restaurant & Bars Manchego & Blue Cheese With Honey And Confiture D'apricot Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz Manchego cheese; 4 oz Blue cheese (e.g., Stilton or Roquefort); 6 tbs Apricot confiture (apricot jam with chunks); 3 tbs Runny honey (mild floral or orange blossom); 16 each Toasted baguette slices or water crackers; 0.5 cups Walnuts, toasted and lightly chopped; 1 tbs Fresh thyme leaves; 1 tsp Freshly ground black pepper; 0.25 cups Optional: microgreens or small basil leaves for garnish

Inspired by Santa Fe Basque Restaurant & Bar

Time45m

Serves4

Make Manchego & Blue Cheese With Honey And Confiture D'apricot Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cheeses & toppings

8 oz Manchego cheese4 oz Blue cheese (e.g., Stilton or Roquefort)6 tbs Apricot confiture (apricot jam with chunks)3 tbs Runny honey (mild floral or orange blossom)

Accompaniments & garnish

16 each Toasted baguette slices or water crackers1/2 cups Walnuts, toasted and lightly chopped1 tbs Fresh thyme leaves1 tsp Freshly ground black pepper1/4 cups Optional: microgreens or small basil leaves for garnish

Method

Cheeses & toppings

Bring cheeses to temperature

Remove Manchego and blue cheese from the refrigerator 30–45 minutes before serving so they come to near room temperature; this enhances flavor and texture.

Slice Manchego

Using a sharp knife, cut the Manchego into 1/4-inch (about 0.6 cm) slices or small triangles for easy picking. Arrange slices on one area of the serving board or plate.

Portion blue cheese

Crumble or cut the blue cheese into medium pieces (about 1-inch) and arrange on the board opposite the Manchego to prevent flavor crossover.

Add honey and confiture

Spoon the apricot confiture into a small ramekin. Place the ramekin near the blue cheese. In a separate small bowl or drizzle directly, pour the runny honey and set it next to the Manchego. If honey is thick, warm the jar in a bowl of warm water for 5–10 minutes until pourable.

Accompaniments & garnish

Toast walnuts

In a small dry skillet over medium heat, toast the walnuts for 3–4 minutes, stirring frequently, until fragrant and lightly browned. Let cool, then roughly chop. Watch carefully to avoid burning.

Prepare crostini/crackers

If using a baguette, preheat oven to 375°F (190°C). Slice baguette into 1/4-inch slices, brush lightly with olive oil (optional), and bake 6–8 minutes until crisp and lightly golden. Alternatively, arrange store-bought water crackers or crispbreads.

Assemble and garnish

On the serving board, place the Manchego and blue cheese as arranged. Put the ramekin of apricot confiture near the blue cheese and the bowl or drizzle of honey near the Manchego. Scatter toasted walnuts around and sprinkle fresh thyme leaves over the Manchego and confiture for aroma. Add a few cracks of freshly ground black pepper over the blue cheese and a few microgreens as a finishing touch.

Serve

Provide small cheese knives or spreaders for each cheese. Encourage guests to pair Manchego with honey and a toasted walnut on a crostini, and blue cheese with a small dollop of apricot confiture and a crack of pepper. Refill honey and confiture as needed.