Marcona Almonds Recipe
with membrillo and slices of Manchego
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Ingredients
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Almond & accompaniments
Method
Almond & accompaniments
- 1
Warm and season almonds
Place a small skillet over medium heat. Add the Marcona almonds and warm, stirring frequently, 3–4 minutes until fragrant and lightly toasted. Remove from heat and immediately drizzle with 1 tablespoon extra-virgin olive oil, tossing to coat. Transfer to a serving bowl and sprinkle with 1 teaspoon flaky sea salt and 1 teaspoon freshly cracked black pepper; toss gently to distribute.
- 2
Slice Manchego
While the almonds warm, trim the Manchego rind if desired. Using a sharp knife or cheese slicer, cut the Manchego into 1/8–1/4-inch (3–6 mm) thin slices or small wedges. Arrange the slices on a serving board in a fan or overlapping pattern.
- 3
Prepare membrillo
Cut the membrillo into 1/4-inch (6 mm) thick slices or small squares roughly the size of the Manchego slices. If membrillo is firm, gently warm pieces in a microwave for 8–12 seconds or place briefly in a low oven (200°F/95°C) for 3–4 minutes to soften so they spread slightly when eaten with cheese.
- 4
Assemble platter
On a small serving board or plate, place the bowl of seasoned Marcona almonds. Arrange the Manchego slices and membrillo slices nearby so diners can pair cheese and quince with almonds. Scatter the fresh thyme sprigs for a fragrant garnish, if using. If serving with bread or crackers, place them on the board.
- 5
Serve
Serve immediately while almonds are warm and fragrant. Encourage diners to combine a slice of Manchego with a piece of membrillo and a couple of Marcona almonds for balanced bites. Replenish flaky salt and pepper at the table if desired.