Manchego and Membrillo
By: Anonymous
Published: Monday, December 14, 2009 - 2:49am

Ingredients




10 ounces Manchego cheese cut ½"-thick
rectangles, each 3" by 1"
10 ounces Membrillo (quince paste) cut ½"-thick
rectangles, each 3" by 1"
2 Eggs beaten
1/2 cup Hazelnuts chopped very fine
4 tablespoons Extra-virgin olive oil

Preparation

1 Dip cheese and quince paste into beaten egg and then into chopped nuts. Heat olive oil in a 12-inch saute pan until smoking. Cook cheese and quince paste in oil until golden brown on one side, about 40 to 50 seconds. Turn and repeat, then remove to paper towel to drain. Serve hot. 2 This recipe yields 4 servings as an appetizer.