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Ibérico Cheese on Spanish Olive Oil Torta
Preparation
You can’t have a tapas gathering without cheese and this Ibérico cheese is a great and lesser known blend of cow, sheep and goat’s milk. I love to serve it on a hand broken piece of Spanish torta, drizzled with some honey.
Take the cheese out of fridge and bring to just under room temperature, still wrapped, before slicing. This will bring out the best flavour of the cheese and prevent it from sweating. Break uneven pieces of the crisp torta and top with thin slices of cheese. Drizzle with honey, if desired.
Makes 8 tapas.
Recipe from Christine Cushing
5 minutes
- 120 gr Ibérico cheese, also called Black Wax
- 2 Spanish olive oil tortas, broken into 4 pieces each
- Honey to drizzle, optional
- 4.233 oz Ibérico cheese, also called Black Wax
- 2 Spanish olive oil tortas, broken into 4 pieces each
- Honey to drizzle, optional
- 0.582 cup Ibérico cheese, also called Black Wax
- 2 Spanish olive oil tortas, broken into 4 pieces each
- Honey to drizzle, optional