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1 pound quince paste, see note
1 cup almonds, roasted and finely chopped 1 pound Manchego cheese, see note 1 bunch watercress Cut the quince paste into 1-inch cubes and roll them in the crushed almonds. Cut the cheese into 1-inch cubes. Put a quince cube onto a toothpick, then a watercress leaf followed by a cube of cheese. Place on a platter and serve. Note: Parmigiano-Reggiano can be substituted for the Manchego. Quince paste can be found in cheese shops or Latin markets.
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