Almogrote gomero

This cheese spread comes from the Canary Islands, courtesy of Spanish chef Omar Allibhoy. We ate it spread carefully – it is rather hot – on toast. A great standby in the fridge for those evenings when you just want a tasty snack. spread & bread on board 16-2-14100g manchego or other hard cheese [we have made it successfully with strong cheddar]
1 tomato, roughly chopped
1 garlic clove, finely chopped
1 dried cayenne chilli, or 1 tsp of chilli powder
Pinch of salt
50ml olive oil

You can make it the traditional way, with a pestle and mortar. We used a food processor, being careful not to over-process as we prefer our spreads to have a little texture. chopped cheese, tomato & garlic 16-2-14Chop the cheese into small cubes and put with the other dry ingredients into the food processor. Add the chilli carefully, and adjust to taste. ingredients in processor 16-2-14Add the olive oil gradually through the lid of the processor, until you get the consistency you prefer. olive oil in jug 16-2-14whizzing the ingredients in processor 16-2-14This will keep in an airtight container in the fridge for 5 days. We demolished it in two sittings! plateful 16-2-145 to remember
una pasta de queso – a cheese spread
las islas Canarias – the Canary Islands
gentileza de – courtesy of
con cuidado – carefully
los cubitos – the small cubes

Tapas Revolution - book cover 2-9-13

‘Tapas Revolution’ by Omar Allibhoy

15 thoughts on “Almogrote gomero

    1. sandradan1 Post author

      The chilli is there for background warmth I think, so yes it would work without the chilli. I found each flavour quite distinct: the cheese, the tomato, the garlic. Try it! SD

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  1. Pingback: Chillis | Notes on a Spanish Valley

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