Cheese with honey
Preheat the oven to 95Cº/185Fº. Place the almonds and walnuts on an oven tray and bake them for 6 to 7 minutes. Remove from the oven. Break the walnuts into small pieces and put them to one side along with 12 of the almonds. Place the rest of the almonds in a food processor with the sugar and olive oil. Whizz until you get a smooth paste and then reserve.
Place 12 raspberries in a very fine sieve over a bowl and press them gently with a spoon to get a fine purée. Discard the seeds left in the sieve.
To serve, place some almond paste on each plate and drizzle a little of the raspberry purée on top. Place a slice of Monte Enebro cheese in the centre of each plate and pour the honey over the cheese. Scatter over some of the reserved walnuts and almonds and garnish with the rest of the raspberries.
Preparation: Sonia Fuentes/©ICEX.
Energy (kcal): 589
Energy (kJ): 2,462
Protein (g): 15.7
Fat (g): 41.0
Carbohydrates (g): 39.1
Fibre (g): 5.7
Vitamin B12 (μg): 1.3
Phosphorus (mg): 320.2
Riboflavin (mg): 0.6
Information provided by: The Spanish Nutrition Foundation (FEN)