Sunday Montaditos! Tres Queso and Brie & Asparagus
Today I thought I would post more montaditos. Since it’s a weekend, this is something that is very quick and easy to prepare and it’s another tapa to add to your repertoire. I’ll try to post some different montaditos every week. We’ll see how long I can keep it up… 😉
Queso, queso!! If you’ve read my blog, you know that I love cheese. So, I decided to use cheese today (queso en español). Besides a general affection for cheese, Spain also has a very good selection and variety of cheeses.Some of my favorites are: Queso Idiazábal, a creamy, mildy smoky, firm cheese from Pais Vasco. A good blue cheese I like is Queso Cabrales from Asturias. And Queso Roncal from Navarra is a smooth and super creamy goat cheese. And of course, I love a good Manchego, which is a little more well known. Some of these you can find in your better specialty food markets. I love visiting the small, local cheese stores and seeing the huge variety of cheeses from Spain and from around the world. Don’t you?
I am a cheese lover, so I would put cheese in everything. From pizzas to pastas, and tacos to tapas yuuuumm! Everything is better with cheese.
Today I made a Tres Queso (3 cheese) Montadito and a Brie & Asparagus Montadito. (P.S. It’s asparagus season!!) The cheeses are not Spanish nor do they have to be. The beauty of these is that you can prepare them ahead of time for a party and you can make as many or as few as you want!
So let’s do it!
– blue cheese
Preheat the oven to 350F. Add the cheddar, brie and blue cheese in that order, onto a slice of the baguette.
Place it in the oven for 6 minutes to warm the bread and let the cheese start to melt. Mmmm…
Brie & Asparagus;
– olive oil
– sea salt
Sauté the asparagus in a pan with some olive oil. Don’t overcook them. There’s nothing worse than overcooked asparagus! Add a slice of brie to your baguette and cook for a few minutes in the pan with butter. Remove from the pan and add the asparagus and the sea salt.