Grilled Manchego Cheese & Honey (Spanish Style) | Arteflame

Introduction

There are few things in life as instantly gratifying as the scent of nutty Manchego cheese hitting a searing hot grill. Imagine a golden-brown, crispy crust giving way to a warm, molten center, all drizzled with sticky raw honey and earthy thyme. It is a sensory trip to a Spanish tapas bar right in your own backyard, offering a texture that is crisp, gooey, savory, and sweet all at once.

Why This is My Go-To Appetizer

I adore this recipe because it achieves maximum elegance with minimal effort. It is the ultimate "low effort, high reward" dish. The contrast between the salty, aged cheese and the floral sweetness of the honey creates a flavor profile that feels incredibly sophisticated, yet it comes together on the Arteflame grill in under ten minutes. It is perfect for impressing guests without getting stuck in the kitchen away from the party.

Secrets to the Perfect Sear

• Watch the Heat: Ensure your griddle is medium-high; you want an immediate sizzle on contact to form a crust before the cheese melts completely.
• Thickness Matters: Cut your wedges at least 1/3-inch thick so they hold their structure during the flip.

Make It Your Own

If you cannot find Manchego, Halloumi or a firm Provolone are excellent alternatives that stand up well to grilling. Not a fan of thyme? Fresh rosemary or a sprinkle of dried oregano adds a delicious savory twist.

Ingredients

• Manchego Cheese: 1 wedge (approx. 8-10 oz), preferably aged 6 to 12 months for the best texture retention.
• Extra Virgin Olive Oil: 2 tablespoons, for brushing and grilling.
• Raw Honey: 1/4 cup, for drizzling (Acacia or wildflower honey works beautifully).
• Fresh Thyme: 4-5 sprigs, leaves stripped.
• Baguette: 1 loaf, sliced into rounds for serving.
• Sea Salt: A pinch of flaky salt (like Maldon) for finishing.
• Fresh Cracked Pepper: To taste.

Instructions

Step 1: Prepare the Manchego and Bread

1. Remove the wax rind from the Manchego cheese carefully.
2. Slice the cheese into thick wedges or triangles, approximately 1/3 to 1/2 inch thick. If they are too thin, they will melt too quickly; too thick, and the center won't soften.
3. Slice your baguette into serving-sized rounds.
4. Brush both sides of the cheese slices and the bread rounds lightly with olive oil to prevent sticking and encourage a golden sear.

Step 2: Heat the Arteflame Grill

1. Fire up your Arteflame grill. You are looking for a medium-high heat on the flat cooktop griddle.
2. Allow the fire to mature so the griddle reaches an even cooking temperature. You want the surface hot enough to sear instantly but not so hot that it burns the dairy solids immediately.
3. Add a light coat of oil to the specific section of the plancha where you will cook the cheese.

Step 3: Toast the Bread

1. Place the baguette slices on the flat top grill.
2. Toast for 1-2 minutes per side until they develop nice grill marks and become crispy.
3. Move the toasted bread to the outer, cooler edge of the grill to keep warm while you cook the cheese.

Step 4: Sear the Cheese

1. Place the Manchego slices directly onto the hot flat top griddle.
2. Let them cook undisturbed for about 45 to 60 seconds. You are looking for a deep golden-brown crust to form on the bottom.
3. Using a metal spatula, carefully flip the cheese. Cook the other side for another 30-45 seconds. The cheese should be soft to the touch but still holding its shape.

Step 5: Garnish and Serve

1. Remove the cheese immediately from the grill and place it onto a serving platter or directly onto the toasted bread slices.
2. While the cheese is still hot, drizzle generously with the honey.
3. Sprinkle with the fresh thyme leaves and a pinch of flaky sea salt.
4. Serve immediately while the cheese is warm and gooey.

Tips

Mastering grilled cheese without a bread casing requires a bit of attention to temperature and timing. The most crucial tip for this recipe is to watch the cheese like a hawk. Manchego has a higher melting point than mozzarella, but it can still lose its shape if left on the heat too long. If you are unsure about your grill's temperature, test a small corner of cheese first. You want a sizzle upon contact. If it doesn't sizzle, the grill is too cold, and the cheese will melt before it browns. Conversely, ensure your grill surface is clean and well-oiled before placing the cheese down; a sticky surface is the enemy here.

Another pro tip is to bring your cheese to room temperature for about 20 minutes before grilling. While cold cheese is easier to handle, room-temperature cheese cooks more evenly, ensuring the center is gooey by the time the crust forms. Finally, use high-quality honey. Since there are so few ingredients, the flavor of the honey really shines through. A raw, organic honey with floral notes complements the sheep's milk cheese far better than generic sugary syrups.

Variations

While the classic combination of honey and thyme is hard to beat, this recipe is incredibly versatile and can be adapted to suit your palate or the season. You can easily shift the flavor profile from sweet to savory or add texture with nuts and fruits. Experimenting with different garnishes allows you to serve this dish multiple times without it ever feeling repetitive. The base technique of searing the Manchego remains the same, but the toppings can transform the experience entirely. Here are a few creative variations to try on your grill:

• The nutty crunch: Top the grilled cheese with toasted walnuts or Marcona almonds for an added crunch that contrasts with the soft cheese.
• The savory twist: Swap the honey for a balsamic glaze reduction and replace the thyme with fresh rosemary or oregano.
• The spicy kick: Use hot honey (honey infused with chilies) or sprinkle red pepper flakes over the dish for a sweet and spicy combination.
• The fruity delight: Serve the grilled cheese with a dollop of fig jam or quince paste (Membrillo) instead of honey.
• The garlic lover: Rub the toasted baguette slices with a fresh garlic clove before placing the cheese on top for a punch of savory flavor.

Best pairings

To elevate this dish from a tasty snack to a memorable culinary moment, pairing it with the right beverage and accompaniments is key. The rich, fatty nature of the sheep's milk cheese calls for a drink with enough acidity or tannins to cut through the richness, cleansing the palate between bites. Since this is a Spanish classic, sticking to Iberian roots is often a safe and delicious bet. However, the sweetness of the honey also opens up possibilities for lighter, effervescent pairings that highlight the floral notes of the dish.

For wine lovers, a glass of Cava (Spanish sparkling wine) is exceptional; the bubbles and acidity balance the creamy cheese perfectly. Alternatively, a dry Rosé or a young, fruity Rioja works beautifully. If you prefer beer, a crisp Pilsner or a light wheat beer complements the dish without overpowering it. As for food pairings, serve this alongside a platter of Jamón Serrano, olives, and Marcona almonds to create a complete tapas spread. The salty cured ham pairs wonderfully with the sweet, honey-drizzled cheese.

Conclusion

Grilled Manchego with honey and thyme is a testament to the beauty of simplicity in cooking. It takes the rustic tradition of Spanish tapas and elevates it through the unique capabilities of the Arteflame grill. The result is a dish that engages all the senses: the sizzling sound on the griddle, the aroma of toasted cheese and herbs, the visual appeal of the golden crust, and the explosion of sweet and savory flavors in every bite. It is a recipe that demands very little effort but yields a high reward, making you look like a seasoned chef in front of your guests.

We encourage you to try this recipe at your next barbecue or gathering. It breaks the monotony of standard grilled fare and offers a sophisticated alternative that is sure to be a conversation starter. Whether served as a standalone appetizer or part of a larger tapas feast, this warm, gooey, honey-kissed cheese will likely become a permanent fixture in your grilling repertoire. So, fire up the grill, pour a glass of wine, and enjoy the simple pleasures of great food.