Name: Manchego Quince Paste Napoleons
Cook time: 30 min
Total time: 30 min
Yield: Makes 30 to 40 hors d'oeuvres
Ingredients: 1 (1/2-pound) wedge chilled aged Manchego cheese, rind cut off; 1/4 pound chilled quince paste (membrillo), in a block (preferably rectangular); 1/4 cup sliced almonds, toasted and cooled; Equipment: an adjustable-blade slicer

Here, a classic Spanish pairing gets reinvented as a bite-size cheese course. We're particularly enamored of the added textural contrast provided by the sliced almonds.

Cooks' notes:

· If the quince paste is difficult to slice thinly, it can be finely chopped, then mashed and spread on cheese layers. · "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.

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