Amaze your guests with this brochette recipe at your meetings and events. It is a fresh and easy-digesting brochette. It combines and provides your presentations on the table with color.
Take the cherry tomatoes, wash them up in cold water, cut them up into two halves, take some fresh cheese and extra San Lorenzo quince jam and cut them up into squares of equal size to the cherries.
Start by adding to the brochette one half of the tomato, secondly a square of cheese and then a square of quince jam, put some watercress leaves in between to add more fresh. Spray the brochette with some Pedro Jimenez vinegar and know we´re done.