(+34) 913 497 100



Bread Rubbed with Murcia al Vino Cheese, and Reduction of Ribera del Duero Wine


Toast the croutons in a preheated oven at 400 ºF for about 5 minutes.

Rub each crouton with garlic.

Rub each crouton with the tomato halves; the pulp must generously cover the surface of the crouton.

Season with fleur de sel, ground pepper and add a generous stream of olive oil. Sprinkle with shaved pieces Murcia al Vino cheese and drizzle a thin stream of the reduction on each crouton.

Ribera del Duero Reduction: Put the wine and the sugar in a casserole at medium-high heat until the mixture coats the back of a spoon. Leave at room temperature.

Preparation: Mary-Fleur St-Pierre

During SIAL 2016, which took place at the Palais des Congrès in Montreal, our guests had the opportunity to taste the tapas created especially for this occasion by the well-known Chef from Montreal, Marie-Fleur St-Pierre.

Bread Rubbed with Murcia al Vino Cheese, and Reduction of Ribera del Duero Wine - IMG
Close cookie popup


Foodswinesfromspain.com use both our own and third-party cookies for exclusively internal and analytical purposes. They enable us to remember, control and understand how users navigate through our website so we are able to offer services based on information from the user's browser. Some cookies belong to third parties located in countries where the legislation does not guarantee a suitable level of data protection. Click here for more information about our cookie policy. You can accept all cookies by clicking on "Accept" button or you can configure or reject them by clicking on "Settings".