These delicious little mouthfuls are very easy to prepare and extremely moorish. They have a lovely combination of flavours, a fruity sweetness from the membrillo (quince paste) that combines brilliantly with the salty umami taste of the prosciutto and goats cheese.
I first came across them in one of my favourite local restaurants, del Parc near Archway north London, which serves modern tapas with a North African twist. Having enjoyed it so much there, when I came across membrillo in the Special Selection fixture in Sainsbury’s I saw the opportunity to recreate it at home. I’ve since found a similar recipe in Nigella’s book Feast, which substitutes membrillo for fig paste, and although I haven’t tried it imagine is equally scrummy.
All you have to do is cut the prosciutto into pieces about an inch wide (or fold in half to get this size if that’s easier), put a dollop of goats cheese (mild and creamy is best so as not to over power the other flavours) and a teaspoonful of membrillo in the middle. Then roll the prosciutto up so that the goats cheese and membrillo create the filling.
You could put a few on a plate with some salad leaves as a starter or just put them all on plate together in the centre of the table, as I did for lunch today, and let people help themselves. And probably fight over the last one!
