Spain on a Fork > All Recipes > Tapas > 4 Dazzling SPANISH TAPAS using Manchego Cheese
All Recipes, Tapas / August 17, 2020

4 Dazzling SPANISH TAPAS using Manchego Cheese

For those of you that have been to Spain, you know Spanish food is so much more than paella, gazpacho and sangria. Not that those things aren´t good, but we have so many other great things. Such as Manchego cheese, Spain´s famous sheep´s milk cheese. In this post, I will show you how to make 4 Dazzling SPANISH TAPAS using Manchego Cheese.


All 4 of these Spanish tapas are super easy to make, they´re packed with Spanish flavors and each one is done in 20 minutes or less. The best part? Manchego cheese is the star of all of them 🙂 .


This is a cheese lovers dream, and if you´ve never tasted Manchego cheese, you are in for a treat. Seriously folks, all 4 of these tapas take Manchego cheese to the next-level in goodness.


TIPS & TRICKS to Make these Recipes: Manchego cheese comes in a variety of different ages. They go from a mild version that has been aged 2 weeks all the way to strong one that has been aged up to 2 years. The ones I recommend for these recipes are: A 3 to 4 month aged Manchego and a 6-month aged Manchego. As you will notice, I am not using sea salt in these recipes. As the Manchego cheese offers a salty & nutty flavor, which is enough to flavor the dish.

Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
EXTRA VIRGIN OLIVE OIL
SPANISH SEA SALT

If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.

Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Spain on a Fork T-Shirt

Join Me on Patreon!
Spain on a Fork Patreon

Watch the Video Below on How to Make 4 Dazzling SPANISH TAPAS using Manchego Cheese

4 Dazzling SPANISH TAPAS using Manchego Cheese

Course Appetizer
Cuisine Spanish
Author Albert Bevia @ Spain on a Fork

Ingredients

MANCHEGO ON CRACKERS WITH STRAWBERRIES & ROSEMARY

  • 1 block Manchego cheese (aged at least 6 months)
  • 8 fresh strawberries
  • 1 sprig fresh rosemary
  • extra virgin olive oil

MELTED MANCHEGO MONTADITOS WITH DATES & ROSEMARY

  • 1 block Manchego cheese (aged 3 months or less)
  • 8 pitted dates
  • 1 sprig fresh rosemary
  • 1 baguette

MANCHEGO SKEWERS WITH ROASTED PEPPERS & OLIVES

  • 1 block Manchego cheese (aged at least 6 months)
  • 3 jarred roasted red bell peppers
  • handful pimento stuffed green Spanish olives
  • dried thyme

FRIED MANCHEGO CHEESE WITH PANKO BREADCRUMBS

  • 1 block Manchego cheese (aged 3 months or less)
  • 1/4 cup all-purpose flour 30 grams
  • 1 egg
  • 1 tbsp milk 15 ml
  • 1 cup panko breadcrumbs 62 grams
  • 1 tsp garlic powder 3.28 grams
  • 1/2 tsp dried thyme .46 grams
  • 1/4 tsp sea salt 1.30 grams
  • 1/8 tsp freshly cracked black pepper .50 grams
  • 1/2 cup sunflower oil 125 ml

Instructions

  1. To make the Manchego cheese on crackers with strawberries & rosemary, derind a block of manchego cheese (aged at least 6 months) and cut into slices that are 1/4 inch (.635 cm) thick, wash & pat dry about 8 strawberries and cut into 1/8 inch (.31 cm) thick slices, remove the needles from a stem of fresh rosemary and finely chop, to assemble, grab a cracker, add a slice of cheese on top, a couple slices of strawberry over the cheese, drizzle a kiss of extra virgin olive oil over the strawberries and sprinkle with the chopped rosemary

  2. To make the melted Manchego montaditos with dates & rosemary, derind a block of manchego cheese (aged no more than 3 months) and cut into slices that are 1/8 inch (.31 cm) thick, then cut each slice in half, roughly chop about 8 pitted dates, remove the needles from a stem of fresh rosemary and finely chop, and cut 1 baguette into diagonal slices that are 1 inch (2.54 cm) thick, to assemble add 2 slices of cheese over each piece of baguette, then top off with the chopped dates and a sprinkle of the chopped rosemary, add the breads into a baking tray and into a preheated oven, bake + broil option 210 C - 425 F for about 5 minutes or until the cheese is melted, serve at once

  3. To make the Manchego skewers with roasted peppers & olives, derind a block of manchego cheese (aged at least 6 months) and cut into squares that are a little over 1/2 inch by 1/2 inch (1.27 cm by 1.27 cm), grab 3 to 4 roasted red bell peppers and cut each one into 4 pieces, to assemble, roll a piece of the roasted pepper, pierce with a toothpick, then add in a pimento stuffed green Spanish olive and a square of cheese, once they are all done, sprinkle a kiss of dried thyme over the roasted peppers

  4. To make the fried Manchego with panko breadcrumbs, derind a block of manchego cheese (aged no more than 3 months) and cut into slices that are 1/4 inch (.635 cm) thick, add a 1/4 cup all-pupose flour into a bowl, crack 1 egg into a seperate bowl, add in 1 tbsp milk and mix together until the egg is well beaten, on a 3rd seperate bowl add in 1 cup of panko breadcrumbs, season with 1 tsp garlic powder, 1/2 tsp dried thyme, 1/4 tsp sea salt and 1/8 tsp black pepper, mix together, to coat each slice of cheese, first dust off in the flour, then into the egg wash and then into the panko breadcrumbs, making sure its evenly coated all around, heat a large fry pan with a medium heat and add in 1/2 cup sunflower oil, after 4 to 5 minutes and the oil is hot, add the coated slices of cheese into the pan, cook in batches to not overcrowd the pan, after 50 to 60 seconds flip to fry the other side, after another 50 to 60 seconds remove from the pan and transfer to a dish with paper towels, serve at once

 

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating