Queso de Murcia al Vino with Honeyed Almonds

This Queso de Murcia al Vino with honeyed almonds is a simple, elegant Spanish tapas. The red wine–washed goat cheese has fruity depth that pairs beautifully with sweet almonds glazed in honey. It’s an effortless dish that feels festive, rustic, and balanced all at once.

Course Snack

Cuisine European, Mediterranean, Spanish

Diet Vegetarian

Keyword goat cheese, honeyed almonds, queso murcia, Spanish tapas, wine cheese

Prep Time 5

Cook Time 5

Servings Servings

Calories 220

Author Spooning & Forking

Ingredients

200 g Queso de Murcia al Vino cut into wedges
100 g Almonds whole
2 tbsp Runny honey
1 tsp Olive oil extra virgin
Sea salt flakes, to finish

Instructions

Heat the olive oil in a frying pan over medium heat. Add the almonds and toast for 3–4 minutes, stirring, until golden and fragrant. Lower the heat and drizzle over the honey, stirring quickly to coat the almonds. Cook for another minute, then spread onto parchment paper to cool slightly. Sprinkle with sea salt while still warm.
Arrange wedges of Queso de Murcia al Vino on a wooden board or platter. Add the honeyed almonds alongside. Serve at room temperature so the cheese is soft and aromatic.

Notes

Murcia al Vino is increasingly available in specialist cheese shops and some supermarkets. If you can’t find it, a mild goat’s cheese with a wine-washed rind makes a good substitute.

For the almonds, I like to use skin-on for rustic texture, though blanched works too. Toasting them brings out their nutty flavour, and the honey coating adds gloss and sweetness. A finishing pinch of sea salt balances everything.

Nutrition