Crispy Idiazabal with Quince Jam
Creamy Basque cheese meets sweet-tart quince paste in a 15-minute skillet. Golden, melty, and dangerously good—Spanish tapas energy, weeknight speed.
- Total time
- 15 min
- Servings
- 2
- Calories
- 420
- Protein
- 18g
Ingredients
- 8 oz Idiazabal cheese block
- ½ cup membrillo (quince paste)
- 1 tbsp honey
- 3 sprigs fresh thyme sprigs
- 4 slices baguette or crusty bread
- ¼ tsp smoked paprika
Instructions
- 1
Cut Idiazabal into 0.5-inch-thick slices. Heat olive oil in a 10-inch skillet over medium-high until shimmering, about 90 seconds.
- 2
Lay cheese slices in the pan without crowding. Sear 2 minutes per side until edges turn golden and surface starts to blister.
- 3
Transfer cheese to a plate. Toast bread slices in the same skillet, 90 seconds per side until crispy.
- 4
Top each bread slice with warm membrillo, then lay a seared cheese slice on top. Drizzle honey over the cheese.
- 5
Sprinkle with smoked paprika and a pinch of salt. Tuck a thyme sprig on each plate and serve immediately.
Tools you’ll need
- 10-inch skillet
- cutting board
- knife
- serving plate
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