Tortas & Cheese Board
Seville's olive oil crisps meet aged cheese
Tortas de Ines Rosales — the legendary olive oil crisps from Seville — paired with manchego and mahón cheeses, marcona almonds, and a drizzle of EVOO. The original tortas are sweet; the rosemary ones are savory. Put both on the board and let guests discover the contrast. Six Iberico Club products, zero effort.
Ingredients
- Unique Artisanal Manchego Cheese “Gran Reserva” Dehesa de los Llanos 8.8 Ounces
- Premium Roasted Marcona Almonds with Sea Salt 7.5oz
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- Tortas Ines Rosales "Sweet Olive Oil Crisps" 6.3oz
- Rosemary Tortas Ines Rosales "Savory Olive Oil Crisps" 6.3oz
- Award-winning Mahon Spanish Cow Cheese “Semi-Cured” 8 oz
Preparation
- Break tortas into rough halves or quarters — they're meant to be irregular, not neatly cut.
- Slice manchego into thin wedges. Break mahón into rough chunks.
- Arrange tortas, cheeses, and marcona almonds in sections across a board.
- Drizzle EVOO over the cheese section. Add a small dish of EVOO with flaky salt for dipping.
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