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. 
100g 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. 
Chop the cheese into small cubes and put with the other dry ingredients into the food processor. Add the chilli carefully, and adjust to taste. 
Add the olive oil gradually through the lid of the processor, until you get the consistency you prefer. 
This will keep in an airtight container in the fridge for 5 days. We demolished it in two sittings! 
5 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’ by Omar Allibhoy
Notes on a Spanish Valley 
I so want that right now….!
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I know, it is rather yummy. Careful with the chilli though! SD
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I love love love hot food 🙂
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🙂 SD
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This is mouth-watering, Sandra! 🙂
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Thx. We finished off the bowl last night, spread on some of those long thin seedy biscuits. Lovely. SD
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Can you make it without the chilli? Does it still work, or is it an essential ingredient?
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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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Dreamy food – all one’s favourite things in one spread. Imagine a dry white would go nicely with that…
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Yes, or a cold beer. SD
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Wow, that sounds good!
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🙂 SD
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Oh yum! That reads like a match made in heaven for me – cheese AND chilli!
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It’s a new addition to our regular list. We eat at least once a week! SD
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