Mahón Cheese Crostini Works Beautifully as Tapas
Mahón cheese, with its salty tang and buttery richness, is a cheese that almost begs to be crisped. On top of rustic bread, baked until golden, it takes on a chewy, toasty edge that makes it irresistible. Roasted peppers add sweetness and smokiness, balancing the cheese perfectly. Together, they create crostini that are simple to prepare but taste deeply satisfying.
I remember first eating Mahón in Menorca itself. Locals served it simply with olive oil and bread, a snack so straightforward yet so memorable. Bringing roasted peppers into the mix feels like a natural evolution—still traditional, but dressed up enough to earn a spot on a tapas table.
The Character of Mahón in Tapas
Mahón is one of Spain’s few cow’s milk cheeses, hailing from the island of Menorca. Its character is shaped by the salty coastal winds, which give the milk a subtle brininess. Young Mahón is soft and mild, while cured versions are sharper and crumbly. For crostini, semi-cured Mahón is ideal—it melts enough to bond with the bread while keeping its bold flavour.
Pairing it with roasted peppers brings colour and contrast. The sweetness of roasted red peppers and the savoury chew of crisped cheese combine into a bite that feels balanced. It’s the kind of tapas that can hold its own or sit happily alongside richer or lighter plates. For a wider look at how Mahón stands among Spain’s cheeses, my Spanish Cheese Tapas Guide explores its place.
Ingredients
- 1 baguette, sliced into 12 rounds
- 200g semi-cured Mahón cheese, sliced or grated
- 2 large red peppers, roasted, peeled, and cut into strips
- 2 tbsp extra virgin olive oil
- 1 small garlic clove, halved
- Sea salt and black pepper, to taste
- Fresh parsley, finely chopped, for garnish
Ingredient Notes
Choose a good quality semi-cured Mahón. Its slight sharpness stands up to the sweetness of peppers while still melting well. Aged Mahón, while delicious, can be too dry for this recipe.
Roasting peppers at home gives the best flavour. Char them until the skins blacken, then peel and slice. Jarred roasted peppers are fine in a pinch, but drain them well to avoid soggy crostini.
Instructions
Preheat the oven to 200°C. Arrange the baguette slices on a baking tray and drizzle lightly with olive oil. Toast in the oven for 5 minutes until just golden. Rub each slice lightly with the cut side of garlic for subtle flavour.
Top each toast with a strip of roasted pepper, then layer Mahón cheese on top. Return to the oven for 6–8 minutes until the cheese is melted, bubbling, and slightly crisped at the edges. Garnish with parsley and serve immediately.
Cooking Techniques and Recommendations
Don’t skip the first toasting step. Lightly toasting the bread before adding toppings keeps it crisp, preventing sogginess from the peppers. Allow the cheese to crisp at the edges. This gives texture and intensifies flavour, creating a balance between chewy centre and crunchy rim.
What to Serve with Mahón Crostini
These crostini work well as part of a bread-based tapas spread, alongside Warm Provolone Español with Garlic Toast and Chilli Oil or Idiazabal Cheese Toast with Tomato Confit and Anchovies. Together, they highlight the versatility of Spanish cheeses when paired with bread.
They’re also great on a mixed table with crisp bites like Crispy Manchego Cheese Chips with Rosemary and Sea Salt or more indulgent options such as Warm Goat Cheese Salad with Walnuts and Piquillo Peppers.
Wine and Beer Pairings
Pair these crostini with a Menorcan Malvasía white, crisp and saline, echoing the cheese’s coastal origin. Alternatively, a Rioja Crianza brings soft tannins and red fruit, complementing the roasted peppers. Beer drinkers will enjoy a golden lager, refreshing against the richness of cheese. A saison is another good match, its earthy, peppery notes working well with the roasted peppers and parsley.
Frequently Asked Questions
Can I use another bread instead of baguette?
Yes, sourdough or rustic country bread works well. Just slice thin enough so it crisps properly in the oven. For another toast-based tapas, try my Idiazabal Cheese Toast with Tomato Confit and Anchovies.
Can I make these in advance?
You can toast the bread and roast the peppers ahead of time, but assemble and bake with cheese just before serving. For other make-ahead tapas, see my Spanish Cheese Board with Membrillo and Seasonal Fruit.
Can I use jarred peppers?
Yes, but pat them dry before using. Excess liquid makes the bread soggy.
What if I can’t find Mahón cheese?
A mild cheddar or gouda works in a pinch, though the flavour will differ. For authentic Spanish cheese tapas, seek out Mahón when possible.
Tips for Success with Mahón Crostini
Balance the topping amounts. Too much cheese will swamp the bread and turn greasy, while too many peppers add excess moisture. Aim for one neat strip of pepper and a thin layer of cheese per toast. Serve straight from the oven. These crostini are at their best while the cheese is still bubbling and the bread is hot.
Recipe Variation Suggestions
For a spicier version, add a slice of roasted chilli pepper under the cheese. It brings a smoky heat that complements Mahón’s saltiness. Alternatively, drizzle a little sherry vinegar over the peppers before topping. The acidity brightens the richness and makes each bite pop.
Storage and Reheating for Spanish Cheese Tapas with Mahón Crostini
These crostini are best eaten fresh. If you must store leftovers, keep them in the fridge and reheat briefly in a hot oven to revive the bread and cheese. Avoid microwaving, which makes the bread chewy. If planning ahead, you can pre-toast the bread and roast the peppers, then assemble and bake just before serving.
Crispy Mahón Cheese Crostini with Roasted Peppers
Ingredients
- 1 Baguette
- 200 g Mahón cheese semi-cured, sliced or grated
- 2 Red peppers roasted, peeled and cut into strips
- 2 tbsp Olive oil extra virgin
- 1 clove Garlic small, halved
- Sea salt to taste
- Black pepper freshly ground, to taste
- Fresh Parsley finely chopped, for garnish
Instructions
- Preheat the oven to 200°C. Arrange the baguette slices on a baking tray and drizzle lightly with olive oil. Toast in the oven for 5 minutes until just golden. Rub each slice lightly with the cut side of garlic for subtle flavour.
- Top each toast with a strip of roasted pepper, then layer Mahón cheese on top. Return to the oven for 6–8 minutes until the cheese is melted, bubbling, and slightly crisped at the edges. Garnish with parsley and serve immediately.