Quince Paste & Kasseri Meze

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Most people think of quince paste as a Spanish specialty, but in Greece quince in all its manifestation is very popular, especially when in season in the winter. This dish is as simple and elegant a meze or starter as you can get. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.

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Quince Paste & Kasseri Meze

By Diane Kochilas

Prep Time 10

Servings

Cheese, Christmas, Meze / Starters, Recipes, Vegetarian

Prep Time 10

Servings

Cheese, Christmas, Meze / Starters, Recipes, Vegetarian

Ingredients

1 pound Kasseri cheese preferably aged, or kefalotyri cheese
12 oz. quince paste
16 chives
1 tablespoon petimezi or Balsamic syrup
¼ cup chopped unsalted pistachios
Coarsely grated black pepper to taste

Instructions

If the cheese rind has been dipped in paraphin, remove it using a vegetable parer or sharp knife. Discard. Cut the cheese into triangular wedges about 1/8-inch thick.
Cut the quince paste into rectangular pieces, about 1/4-inch thick.
Either on a platter or on individual plates, place the cheese and quince paste in an overlapping half circle or row, four or six pieces, two and two or three and three each, to an individual plate. Drizzle with a little petimezi or balsamic syrup, sprinkle with pistachios, pepper and chives and serve.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Quince Paste & Kasseri Meze