Normally, Martin Fierro’s are made with slices of cheese and quince paste. Most of the time they use manchego cheese, which is salty and firm, but any cheese will do. I tried it with queso fresco – another popular cheese in the region, and this was delicious, as well. Either way, the dish is all about the balance between creamy, salty cheese, and fruit. If you liked cream cheese and jelly as a kid, then you’ll enjoy this more grown up, fancy version.
| Servings | Prep Time |
| 15-20 appetizers | 15 minutes |
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Normally, Martin Fierro’s are made with slices of cheese and quince paste. Most of the time they use manchego cheese, which is salty and firm, but any cheese will do. I tried it with queso fresco – another popular cheese in the region, and this was delicious, as well. Either way, the dish is all about the balance between creamy, salty cheese, and fruit. If you liked cream cheese and jelly as a kid, then you’ll enjoy this more grown up, fancy version.
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Ingredients
- 1 block manchego cheese – OR –
- queso fresco
- 1 block guava paste
Servings: appetizers
Units:
Instructions
- While there is no recipe, you simply need to buy a block of cheese, preferably manchego or queso fresco, and some guava paste. Slice and stack, using toothpicks to secure the bundles.