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+ servings

Manchego Crisps with Serrano Ham, Quince and Marcona Almonds

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 8 minutes
Yields: 8 servings


  • 1 wedge 5.2 ounce Président Manchego, rind removed
  • Coarse black pepper
  • 4 ounces Président Brie optional
  • ¼ pound Serrano ham
  • 2 ounces quince paste
  • ¼ cup Marcona almonds chopped


  • Pre-heat your oven to 350 degrees. Line 2 large baking sheets with parchment and briefly set aside.
  • Using the large holes of a box grater, grate the Président Manchego. Pour a tablespoon of the grated Manchego onto the prepared baking sheet and pat it down so that the cheese is in a thin round (about 2½-inches in diameter) . Repeat with the remaining cheese, making sure to leave about an inch between each round. Sprinkle the rounds with a generous amount of coarse black pepper.
  • Bake for 8 minutes until the cheese turns a deep golden brown. Remove from the oven and let cool for 5 minutes on the baking sheets, then use a spatula to loosen the crisps from the parchment and transfer them to a wire rack to cool completely.
  • Meanwhile, tear the Serrano ham into 2-inch pieces. Slice the brie into 1-inch slices, cut the quince paste into very small cubes, and chop the Marcona almonds.
  • Top each Manchego Crisp with a slice of Brie, a couple pieces of Serrano ham, a few quince cubes, and a sprinkling of chopped almonds. Serve immediately.