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.
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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.