Manchego and Membrillo

Photo: flickr user Charles Haynes

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

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.

This recipe yields 4 servings as an appetizer.