Manchego Squares

By Martikibird

Ingredients

• 1 (1/2-pound) wedge chilled aged Manchego cheese, rind cut off
• 1/4 pound chilled quince paste (membrillo), in a block
• 1/4 cup sliced almonds, toasted and cooled

Details

Servings 30

Preparation

Step 1

Square off curved side of cheese wedge with a knife so it fits slicer, then slice cheese into generous 1/8-inch-thick rectangles (about 8). Arrange in 1 layer on a sheet of parchment or wax paper.
 
Cut quince paste into 1/16-inch-thick rectangular slices with slicer or a knife and put on top of Manchego slices, piecing quince-paste slices together to cover cheese evenly.  If the quince paste is difficult to slice thinly, it can be finely chopped, then mashed and spread on cheese layers.
 
Make napoleons by stacking 2 cheese/paste layers together. Cut stacks into serving pieces (about 1 1/2- by 1/2-inch rectangles or 1-inch squares), trimming edges. Press almonds decoratively into quince paste on top.

Napoleons can be made 1 day ahead and chilled, arranged close together and layered between sheets of plastic wrap, in an airtight container. Bring to room temperature before serving.