For the third and last installment (for now) of my tapas series, here’s a very easy and crowd-pleasing one whip up if you need a quick bite to eat or something to bring to a party. Many of the most popular tapas in Spain are the simplest ones and the ones people tend to want more of.
So, I’ll either be giving you a break or boring you depending on your skill level as this tapa is so crazy easy to make, that you can whip them up in just a few minutes! I want to share it with you however because of the flavor combination and the fact that not many people know what quince is, or even how to use it so I just had to share it with you!
Quince, in Spanish, is called membrillo and it is very common among tapas as it pairs decadently well with formatge de cabra. I call this post, tapas party for one, because I have been known to make some for a party and then proceed to eat half of them myself. I can devour them in a flash because apart from the bread, they are light and easy to eat. The quince I used for this recipe, I found at Trader Joes.
If you have self-control and do want to share here are the ingredients to make about twenty.
1 log of goats cheese
2 packets of Quince
1/2 cup chopped walnuts or almonds
2 French Baguettes
Cut your bread into thin slices and top with goat cheese, making sure to cover all the edges and leaving enough of a ‘cushion’ to hold your quince. It’s always better to toast your bread in the oven for about ten minutes before.
Slice a quarter inch thick piece of quince and place atop the goat cheese. It doesn’t need to cover the length of the bread but it can if you prefer.
Next, top your quince with a few chopped walnuts or sliced almonds, to add crunch.