Usually, red wine comes along with the cheeseboard but it doesn’t always make the perfect match. White wines are better with most of the cheeses, such as goat and blue cheeses.
Recipe by Chef Paco Morales
Take two small broccoli florets per person, blanch in boiling water with salt and bicarbonate of soda, cool and set aside.
Take two cauliflower florets per person, blanch in boiling water with salt and bicarbonate of soda, cool and set aside.
Boil water in a saucepan, add bicarbonate of soda before it starts to boil and cook for 3 minutes. Cool and cut into 1.5 cm pieces. Set aside.
Roast 100g of pumpkin wrapped in aluminium foil at 180ºC for 40 minutes. Cut into 5g squares and use 2 for each person.
Soak the night before and cook in salted water for 1 hour until soft. Set aside.
Blanch the tomatoes and cool down. Peel then set aside.
Blanch whole, cool down, cut in half and set aside.
Cut into 1.7 (cm) strips using a slicer, place 3 on each plate and set aside.
Roll the cheese out to 0.5cm thickness between two sheets of greaseproof paper. Cut with a pastry cutter into 10cm diameter rounds. Store at room temperature.
Place the vegetables on the plate and season with olive oil and fine salt. Place the cheese topping on top of the vegetables and sprinkle with garden herbs and fine salt.