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–+ servings

Manchego with fermented pepper strips & rosemary honey

This recipe brings Spanish joie de vivre to the table: nuanced Manchego, processed with fermented pepper strips, mildly spicy and slightly sour, plus a fragrant rosemary honey - a Mediterranean fusion for gourmets. The combination is suitable as a sophisticated tapas highlight as well as an eye-catcher on any modern cheese platter. In combination with sparkling Spanish sparkling wines, it becomes a new food pairing for the summer.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Fermentation (around 24 hours) 1 day
Total Time 1 day 50 minutes
Course Appetizer, Plate, Snack, Tapas
Cuisine Mediterranean, modern, Spanish
Servings 2 Persons
Calories 440 kcal

Cooking utensils

  • 1 Cutting board & knife
  • 1 Mason jar for fermentation
  • 1 Bowl
  • 1 Small saucepan
  • 1 Platter

Ingredients
  

For the cheese platter

  • 120 g Manchego matured for at least 6 months
  • 1 large red bell pepper
  • 1/2 tsp sea salt
  • 200 Ml Water
  • 1 tbsp white wine vinegar
  • 1 tsp mustard seeds

For the rosemary honey

  • 3 tbsp liquid honey mild to floral
  • 1 sprig of fresh rosemary

For the garnish

  • Fresh herbs Parsley or chives
  • Spanish farmhouse bread or sourdough baguette

Preparation
 

Ferment pepper strips

  • Remove the seeds from the peppers and cut into fine strips. Sterilize glass in boiling water.
  • Fill the bell pepper with water, vinegar, sea salt and mustard seeds into the jar so that the strips are as completely covered as possible with liquid. Close the jar, ferment at room temperature for at least 24 hours, then store in a refrigerated place.

Rosemary Honey

  • Heat honey slowly in a small saucepan (do not boil!), add rosemary sprig and let it steep over low heat for 10-15 minutes. Allow to cool, remove the rosemary sprig.

Manchego Serving

  • Cut the Manchego into thin slices, lay out in a fan shape on a platter.
  • Top with drained, fermented pepper strips, drizzle generously with rosemary honey.
  • Garnish with fresh herbs. Serve the bread separately.

Recommended Accompaniments

  • Fresh, rustic country bread
  • Grilled Artichoke Hearts
  • Walnut and arugula salad

Nutritional values per portion

Calories: 440kcalCarbohydrates: 35gProtein: 16gFat: 24g
Keyword Cheese platter, fermented peppers, Manchego, Pet-Nat, Rosemary Honey, Tapas, vegan wine accompaniment
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