I miss Barcelona. I love the tapas way of life because I'm a snacker and don't like to commit to large meals. Manchego is pretty much on every menu you find. Labneh is available in some stores but you can make it yourself. I have a recipe in my cookbook but it is essentially strained yogurt.
Transport yourself with this Spanish-inspired board, pop open a bottle of dry cider or a nice sparkly Txakolina.
|Things you'll need:|
|1 cup of labneh
1/4 pound Manchego
1/4 pound Danascara Dulcinea
1/4 cup of Marcona almonds
2 tablespoons apricot jam
1/2 boule, cut into wedges|
1 tsp fresh parsley
1 donut peach, sliced
Small bunch of dandelion greens
Smoked Maldon sea salt
Roll the labneh into balls then top it off with pepper, parsley and smoked Maldon salt. Since they are quite sticky, I opted for a small glass bowl to not directly muck up the cheeseboard.
Danascara Dulcinea is a domestic impersonation of Manchego. It's matched in style but is finished with a rubbing of cocoa and olive oil. To accompany, I found the dregs of an apricot jam and mixed it with ground pepper and parsley; marcona almonds, dandelion greens, a donut peach and fat wedges of SCRATCH Bread cacio e pepe.
Love this? It is part of a romantic Spanish vegetarian menu.
Show me your cheeseboards! Tag @Randwiches on Instagram and I'll take a peek.