A young and aromatic white wine made from Malvasía grapes grown in the volcanic soils of DO Lanzarote (Canary Islands), makes the perfect complement for this nutty and buttery goat’s cheese.
Majorero Cheese, Spanish Olive Oil and Caper Canapé
Preparation
Toast the slices of bread lightly on both sides. Remove the crust from the Majorero cheese and cut it into very small cubes. In a small bowl, mix the cheese cubes with the capers and the Spanish extra virgin olive oil and place the mixture onto the toasted bread slices.
Preparation: Sonia Fuentes/©ICEX.
Nutritional Facts
Energy (kcal): 239
Energy (kJ): 999
Protein (g): 7.3
Fat (g): 12.9
Carbohydrates (g): 23.6
Fibre (g): 0.9
Vitamin B12 (μg): 0.6
Selenium (μg): 12.1
Phosphorus (mg): 102.3
Information provided by: The Spanish Nutrition Foundation (FEN)
15 minutes
- 4 slices of bread
- 125 gr PDO Majorero cheese
- 1 tbs capers, drained
- 30 ml Spanish extra virgin olive oil
- 4 slices of bread
- 4.409 oz PDO Majorero cheese
- 1 tbs capers, drained
- 1.181 fl. oz Spanish extra virgin olive oil
- 4 slices of bread
- 0.605 cup PDO Majorero cheese
- 1 tbs capers, drained
- 0.127 cup Spanish extra virgin olive oil
Wine match