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Spanish blue cheese - Ideas for
A Picnic
An Afternoon Snack
Children
Recipe
Tosta of Valdeón cheese, green asparagus and tomatoes
(Tosta de queso Valdeón, espárragos verdes y tomates)
Difficulty: Easy
Tosta of Valdeón cheese, green asparagus and tomatoes. Photo by: Toya Legido/©ICEX.
Wine Match
Federico Oldenburg/©ICEX
Valdeón cheese toastie, green asparagus and cherry tomatoes (appetizer)
The intense flavor of this Castilian cheese, enhanced by the texture of the asparagus and the acidity of the tomatoes, calls for a powerful and well-structured red, like the ones made in the DO Toro, beautifully cask-aged and brimming with the distinctive character of the local Tinta de Toro grape variety.
For the topping:20 thin green asparagus spears
250 gr cherry tomatoes
1 garlic clove, finely sliced
30 ml Spanish extra virgin olive oil
lemon juice
0.5 grated lemon zest
A bunch of basil, thinly sliced
salt and black pepper
125 gr Valdeón cheese, crumbled
For the toasts:4 large slices of bread
60 ml Spanish extra virgin olive oil
1 whole garlic clove, peeled
For the topping:20 thin green asparagus spears
8.875 oz cherry tomatoes
1 garlic clove, finely sliced
1 fl. oz Spanish extra virgin olive oil
lemon juice
0.5 grated lemon zest
A bunch of basil, thinly sliced
salt and black pepper
4.375 oz Valdeón cheese, crumbled
For the toasts:4 large slices of bread
2.125 fl. oz Spanish extra virgin olive oil
1 whole garlic clove, peeled
For the topping:20 thin green asparagus spears
1.125 cup cherry tomatoes
1 garlic clove, finely sliced
0.125 cup Spanish extra virgin olive oil
lemon juice
0.5 grated lemon zest
A bunch of basil, thinly sliced
salt and black pepper
0.5 cup Valdeón cheese, crumbled
For the toasts:4 large slices of bread
0.25 cup Spanish extra virgin olive oil
1 whole garlic clove, peeled
Trim the tough part of the stalks from the asparagus, keeping just the tips and the tender part of the stalks. Bring a large pan of salted water to the boil. Drop the asparagus in and blanch for 1 minute. Drain and refresh the asparagus under very cold water to maintain the green color.
Slice the cherry tomatoes in half and mix with the garlic, shallots, olive oil, lemon juice and zest, basil, salt and pepper. Preheat the oven to 200ºC / 400ºF. Brush the bread with olive oil and then toast in the oven for about 4 minutes. Rub each toast with the raw garlic clove. Pat the asparagus dry with kitchen paper and place 5 pieces on each slice of bread. Pour over some of the tomato mixture, dividing it equally between the four slices of toast. Scatter the crumbled cheese over the top. Serve immediately.
Preparation by: Sonia Fuentes/©ICEX
Garnish with basil leaves
