Spanish · Lunch
Manchego Cheese Board
A single-serving Spanish cheese board centred on manchego cheese paired with a cottage cheese and white bean whip, along with prosciutto, almonds, figs, and rye crisps. Served with cucumber and fresh thyme, it balances creamy legume-dairy protein with cured meat and nutty accents.
$5
15 minsPrep
5 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
611Calories
53.8gProtein
30.2gFat
38.2gCarbs
4.8gSugar
8.9gFiber
1598mgSodium
136mgChol
14.1gSat Fat
820mgPotassium
580mgCalcium
3.8mgIron
1.2mcgVitamin B12
5.1mgVitamin C
Goes well with
Sparkling water with lemon and fresh mint
local
Spanish red wine (Rioja or Tempranillo)
international
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice the manchego cheese thinly and set aside. Toast the almonds in a dry skillet over medium heat for 3 minutes until golden and fragrant.
2
Blitz
Combine the cannellini beans, cottage cheese, olive oil, lemon juice, salt and pepper in a food processor; blitz until smooth.
3
Toast
Toast the rye bread slice for 2 minutes per side over medium heat until deeply golden and crisp, then cut into wedges.
4
Plate
Spoon the bean whip into a small bowl. Arrange manchego slices, prosciutto, almonds, cucumber rounds and rye crisps around it. Scatter thyme and pepper on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz341g manchego cheese
- 2/3 cup120g cannellini beans, cooked and drained
- 1/2 cup110g full-fat cottage cheese
- 2 oz56g prosciutto
- 2 tbsp28g almonds
- 2 slice60g rye bread
- 1/2 cup50g cucumber
- 2 tsp10ml olive oil
- 2 tsp10ml lemon juice
- 1 tsp1 tsp fresh thyme leaves
- a pinch of salt
- a pinch of black pepper
