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This is a very simple appetizer with an undeniable elegance, perfect for a last-minute get together. It’s refreshing and perfectly balances the soft, sweet pineapple and the firm, nutty, salty Manchego— Spain’s most famous sheep’s milk cheese. In Brazil, I made this dish with Gouda, but once I tried it with Manchego, I never looked back.

This is a very simple appetizer with an undeniable elegance, perfect for a last-minute get together. It’s refreshing and perfectly balances the soft, sweet pineapple and the firm, nutty, salty Manchego— Spain’s most famous sheep’s milk cheese. In Brazil, I made this dish with Gouda, but once I tried it with Manchego, I never looked back.

Look for an aged cheese, which will have a deep, buttery feel. To make a nice presentation, cut the fruit and the cheese into perfect squares of the same size. Save the trimmings for another recipe, or just snack on them like I do. Try to find some nice-looking skewers because this presentation relies on the sum of its very few parts. I like the bamboo ones sold in Asian specialty stores.