Cured Mahon Cheese Lollipops with Quely Picada biscuit crumbs, and Duck Liver Paté and Goat?s Cheese
- Prepared width
Tapas and Starters
- Author: Quely
- Preparation time: 10 min
- Difficulty: Media
INGREDIENTS (SERVES 4) For the lollipops: 40 g. grated cured Mahon cheese, 5 g. Quely Picada biscuit crumbs, 8 lollipop sticks.
For the lollies: 80 g. duck liver pâté, 120 g. goat's cheese A light syrup (70 ml. water and 20 g. sugar), 40 g. crushed Quely María biscuits, 8 lollipop sticks.
For the lollipops: Place the lollipop sticks on a baking tray and on the end of each one, place some of the cheese.
Put in the oven for 5 minutes at 175 º C, then remove, coat them in the biscuit crumbs, and set aside.
For the lollies: Cut the duck liver pâté into cubes and place on the end of the lollipop sticks in the same way as lollies and chill them.
Divide the goat's cheese into 8 equal parts, mould it by hand so that it covers the pâté on each lolly and chill them again.
Bring the water to boil with the sugar in a saucepan, then remove it and leave it to cool.
Dip the lollies in the syrup and then in the Quely María biscuit crumbs and set aside.
Assembly of the tapa: Place the cheese lollipops and the duck pâté and goat?s cheese lollies in glass bowls.