Quince, Manchego and Arugula
Try this tasty tapas recipe with Tapeña Rosé.
• 6 ounces manchego cheese, shaved thin
• 4 ounces quince paste, cut into thin slices at room temperature
• 3 cups baby arugula, washed
• 1 tbsp olive oil
• 1 tsp coarse sea salt
• Fresh pepper
In a large bowl, toss the arugula with olive oil and season with sea salt.
Divide the arugula onto 6 small plates.
Place a slice of quince paste on top of each plate.
Sprinkle each plate with cheese.
Season with pepper.