La Serena Toast with Lemon Marmalade Spanish Recipe

La Serena Toast With Lemon Marmalade Spanish Recipe

Ingredients

• 1 2-pound wheel of la serena
• 1 lemon
• 1 cup sugar
• 1 loaf of brioche or white bread
• spanish extra-virgin olive oil

Method

1. Using a sharp kitchen knife, slice off the top of the cheese (where the label lies)
2. Set on a platter and allow the cheese to rest at room temperature for 3 hours
3. The cheese should be soft enough to scoop with a spoon
4. Meanwhile, use a vegetable peeler to remove the zest from the lemon
5. Slice the zest into thin strips
6. Slice off the top and bottom of the lemon
7. Stand the lemon on a cutting board and, using a kitchen knife, cut off all the pith in long, straight cuts
8. Slice the lemon in half lengthwise and chop it into small pieces
9. Put the strips of lemon zest, the chopped lemon pulp, and the sugar in a small pot with 1 cup water
10. Bring to a simmer, then reduce the heat to very low and cook for 45 minutes to 1 hour at a low simmer
11. Do not allow the mixture to boil
12. Once the mixture has reduced to a thick marmalade consistency, set aside to cool
13. Preheat the oven to 400°F
14. Trim the bread into 8 logs, 1½ x 1 x 3 inches
15. Using a small melon baller or paring knife, carefully scoop out a 2-inch-long channel from the top of each log
16. Toast the logs on a baking sheet for 2 to 3 minutes per side, turning them, or until golden brown
17. Fill the channel with spoonfuls of cheese, enough to reach the top of the toast, then top with a spoonful of the marmalade
18. Arrange the toasts on a platter and drizzle olive oil across them before serving

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