Rosemary Tortas with Cheese and Membrillo

Rosemary Tortas with Cheese and Membrillo

4 Ines Rosales Rosemary and Thyme Tortas
1 cup shredded Payoyo cheese, or your favourite firm Spanish cheese
4 tablespoons membrillo (quince paste)
José Andrés Extra Virgin Olive Oil - we recommend Arbequina
Sea salt, to taste
Fresh rosemary, for granish
  1. Place tortas on a serving plate and spread a tablespoon of membrillo on each one.
  2. Sprinkle a quarter of the shredded cheese on top of each torta, and top each with a drizzle of olive oil and a pinch of sea salt.
  3. Decorate with fresh rosemary and serve. 

More about this recipe: joseandres.com