Queso de cabra con castañas (Goat cheese with Chestnuts)
This tapa made from traditional Serranía de Ronda goat cheese and chestnuts in syrup is a star in Málaga’s regional cuisine.
The preparation is not what’s important but rather the quality of the ingredients. That’s because the Costa del Sol has high-quality local products, starting with the milk coming from the region’s indigenous goats and Málaga province’s native chestnuts that are the star of the autumnal season.
Preparation recipe
Time
20 Minutes
Category
Dulces y postres
Ingredients
- 600 gr. of fresh goat cheese from the Serranía de Ronda
- 1 tablespoon of sugar
- 4 tablespoons of chestnut puree
- 4 chestnuts in syrup
- Berries
- Extra virgin olive oil
Explanation
This tapa made from traditional Serranía de Ronda goat cheese and chestnuts in syrup is a star in Málaga’s regional cuisine.
The preparation is not what’s important but rather the quality of the ingredients. That’s because the Costa del Sol has high-quality local products, starting with the milk coming from the region’s indigenous goats and Málaga province’s native chestnuts that are the star of the autumnal season.
Step by step
1. Cut the cheese into four equal portions and sprinkle a bit of sugar on the top of each piece.2. Put the cheese on a grill or hot non-stick pan with a bit of extra virgin olive oil. Turn them when they start to turn golden brown.3. the cheese slices on each plate and put a spoonful of the chestnut purée on top. Then put a chestnut in syrup on top and decorate with a berry.