Manchego Quince Paste Napoleons

Preparation Square off curved side of cheese wedge with a knife so it fits slicer, then slice cheese into generous 1/8-inch-thick rectangles (about 8). Arrange in 1 layer on a sheet of parchment or wax paper. Cut quince paste into 1/16-inch-thick rectangular slices with slicer or a knife and put on top of Manchego slices, piecing quince-paste slices together to cover cheese evenly. Make "napoleons" by stacking 2 cheese/paste layers together. Press almonds decoratively into quince paste on top. Cut stacks into serving pieces (about 1 1/2- by 1/2-inch rectangles or 1-inch squares), trimming edges. Cooks' notes:· If the quince paste is difficult to slice thinly, it can be finely chopped, then mashed and spread on cheese layers. · "Napoleons" can be made 1 day ahead and chilled, arranged close together and layered between sheets of plastic wrap, in an airtight container. Bring to room temperature before serving.

Preparation Square off curved side of cheese wedge with a knife so it fits slicer, then slice cheese into generous 1/8-inch-thick rectangles (about 8). Arrange in 1 layer on a sheet of parchment or wax paper. Cut quince paste into 1/16-inch-thick rectangular slices with slicer or a knife and put on top of Manchego slices, piecing quince-paste slices together to cover cheese evenly. Make "napoleons" by stacking 2 cheese/paste layers together. Press almonds decoratively into quince paste on top. Cut stacks into serving pieces (about 1 1/2- by 1/2-inch rectangles or 1-inch squares), trimming edges. Cooks' notes:· If the quince paste is difficult to slice thinly, it can be finely chopped, then mashed and spread on cheese layers. · "Napoleons" can be made 1 day ahead and chilled, arranged close together and layered between sheets of plastic wrap, in an airtight container. Bring to room temperature before serving.