About 2 ounces baby arugula leaves (1/4 cup)
6 ounces quince paste, cut into 1-inch cubes
2 tablespoons honey
¼ cup toasted hazelnuts, finely chopped
Toothpicks or wooden skewers
Stack a cheese cube, several arugula leaves, and a chunk of quince paste on 12 small wooden skewers. Drizzle with honey and sprinkle with the hazelnuts. Serve at room temperature.
Serves 4 – 6
Connie's Notes: This recipe was inspired by a cheese course served at brunch buffets in many European cities.
Quince paste is a thick paste that tastes like a cross between apples and pears. It can be found in many grocery stores and in gourmet food stores, near the cheese section, and it can also be purchased online. Quince paste is very good with cheese, especially Parmesan and Manchego. Store any leftover quince paste in the refrigerator, and have it as a snack or light dessert with a piece of cheese. If you can't find hazelnuts, substitute almonds.
