Manchego Cheese Crackers With Marcona Almonds Recipes

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SPANISH CHEESE BOARD

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 13



Spanish Cheese Board image

Steps:

  • On a large serving board, arrange the olives and almonds next to the soft cheese, the jamon next to the mild cheese, and the quince paste next to the blue cheese.
  • Serve with crackers on the side.
  • Preheat the oven to 350 degrees F.
  • Place the almonds, olive oil, paprika, rosemary and salt on a rimmed baking sheet and toss until evenly combined. Bake until lightly browned and fragrant, tossing halfway through, about 10 minutes.
  • Transfer the almonds to a bowl and let cool completely. Store in an airtight container until ready to use.

1/2 cup marinated mixed olives
1/2 cup Spiced Marcona Almonds, recipe follows
1 soft Spanish cheese, such as Cabra Romero
1 wedge mild Spanish cheese, such as Manchego
4 ounces sliced jamon serrano
1 hunk of Spanish blue cheese, such as Cabrales, or a smoky cheese
1/4 cup quince paste or honey
Assorted crackers, for serving
3 cups Marcona almonds
3 tablespoons olive oil
1 tablespoon smoked paprika
1 tablespoon minced fresh rosemary
2 teaspoons kosher salt

MANCHEGO CHEESE CRACKERS WITH MARCONA ALMONDS

These are "you just can't stop eating them" crackers. WIth a bowl of Tangerine-Marinated Olives (see related recipe) and a glass of icy bone-dry sherry, they make a perfect aperitivo for company, hard as it is to resist the urge to hoard every single one for yourself. Adapted from the cookbook, "The New Spanish Table". Prep time includes chilling time.

Provided by TxGriffLover

Categories     Cheese

Time 1h45m

Yield 40 crackers

Number Of Ingredients 6



Manchego Cheese Crackers With Marcona Almonds image

Steps:

  • In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter with the cheese until well combined. Scrape down the side of the bowl and add he flour and salt. Mix on low speed until the dough just comes together.
  • Turn the dough out onto a piece of plastic wrap and form it into a log 1 1/2 inches in diameter. Wrap the dough in the plastic and refrigerate it until firm, at least 1 hour, up to 4 days. (The dough can also be frozen for up to 1 month).
  • Place an oven rack in the center of the oven and preheat to 350º. Line two baking sheets with parchment paper or nonstick liners.
  • Slice the dough into 1/4-inch coins and place them on the prepared baking sheets, leaving 1 inch between each. Place the egg and a large pinch of salt in a bowl and beat to mix. Brush the crackers with this egg wash, then press an almond on top of each cracker. Bake on the center rack until the crackers are golden and firm, about 15 minutes. Transfer the crackers to a wire rack to cool. Packed in an airtight container, the crackers will keep for several days.

Nutrition Facts : Calories 26.2, Fat 1.3, SaturatedFat 0.8, Cholesterol 8.3, Sodium 31.1, Carbohydrate 3, Fiber 0.1, Protein 0.6

4 tablespoons unsalted butter, softened (1/2 stick)
1 cup manchego cheese, grated (about 1/4 pound)
1 1/4 cups all-purpose flour
1/2 teaspoon salt, plus more for egg wash
1 large egg
about 40 blanched almond, preferably marcona

MANCHEGO & MARCONA ALMOND CHEESE BALLS RECIPE - (4.2/5)

Provided by á-4084

Number Of Ingredients 6



Manchego & Marcona Almond Cheese Balls Recipe - (4.2/5) image

Steps:

  • Combine first 4 ingredients in a bowl with a spatula. Scoop out 36 generous teaspoonfuls and place on a parchment-lined baking sheet. Form into balls, then roll in almonds. Insert a pretzel stick in center of each ball. Refrigerate 1 hour before serving. These can be made up to two days ahead, but save the pretzels for just before serving.

8 ounces cream cheese, room temperature
1 cup Manchego cheese, shredded
1 tablespoon honey
1/2 teaspoon black pepper, freshly cracked
1 cup Marcona almonds, finely chopped
36 pretzel sticks

MANCHEGO WITH ALMONDS AND GREEN OLIVES

This mix is everything you want with a drink-a little bit salty, but with a nice variety of textures and flavors.

Provided by Shelley Wiseman

Yield Makes 12 servings

Number Of Ingredients 7



Manchego with Almonds and Green Olives image

Steps:

  • Toss olives with oil, garlic, zest, and bay leaves and marinate, chilled, at least 4 hours.
  • Bring olives to room temperature. Discard bay leaves and garlic, then toss olives with cheese and sprinkle almonds on top.

1 pound green olives such as arbequina or picholine (2 2/3 cups)
3 tablespoons extra-virgin olive oil
4 garlic cloves, smashed and peeled
2 (3- by 1-inch) strips orange zest, thinly sliced crosswise
2 Turkish bay leaves or 1 California, halved
3/4 pound Manchego cheese, rind cut off and cheese cut into 3/4-inch cubes
1/4 pound toasted Marcona almonds (3/4 cup)

MANCHEGO CRACKERS

It's surprisingly easy to make your own crackers, with the help of Manchego cheese and crisp rice cereal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h

Yield Makes 24

Number Of Ingredients 6



Manchego Crackers image

Steps:

  • Preheat oven to 350 degrees. In a large bowl, beat butter, cheese, salt, and cayenne with an electric mixer until combined. Gradually stir in flour until just incorporated. Add rice cereal; mix to combine.
  • Form rounded tablespoons of dough into disks, 1 1/2 inches across. Arrange on baking sheets, about 2 inches apart.
  • Bake until golden brown around the edges, 15 to 20 minutes. Transfer to a wire rack to cool completely. Serve.

8 tablespoons (1 stick) unsalted butter, room temperature
5 ounces Manchego cheese, coarsely grated (1 1/4 cups)
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup (spooned and leveled) all-purpose flour
1 cup crisp rice cereal

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