This is one of my classic favorite recipes. It is easy to make in advance. Perfectly bite sized and combines all my favorite tastes of Spain!
Manchego, Membrillo, Jamón Serrano Roll Ups
Author: Liz Bokisch
Prep time:
Total time:
Serves: 8
I came up with this recipe many years ago by just combining my favorite flavors of Spain. The Membrillo adds a sweet citrusy component that ties in beautifully with the salty creamy manchego with the jamon serrano. This pairs well with Bokisch Garnacha and Garnacha Blanca.
Ingredients
- Manchego Cheese
- Jamón Serrano (can substitute Prosciutto)
- Membrillo (quince paste)
- Fresh Rosemary Sprigs
Instructions
- Slice Manchego into small triangles or matchstick sized pieces.
- Cut Jamón Serrano into strips about 1 ½” wide. (Note: I like to use scissors to cut up the thin slices)
- Cut the Membrillo into small rectangular strips no larger than the cheese.
- Place a slice of Membrillo down the center of the cheese.
- Wrap a sliver of Jamón Serrano around both to hold in place along with a sprig of rosemary.
- You can use a tooth pick to keep in place.
- Remove the rosemary before eating. It will leave a beautiful essence from it's natural oils on the surface of the leaves.
Welcome to Liz’s Kitchen
Liz Bokisch is co-owner along with her husband, Markus Bokisch, of Bokisch Vineyards.
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