Manchego and Quince Amuse-Bouche

This amuse-bouche is inspired by the typical Spanish dessert of "queso con membrillo"  (cheese and quince) and also by an amuse-bouche that we were served in a spoon at the Parador Nacional in Teruel, Spain. It was made of tomato preserve and a cheese from the region. An amuse-bouche is a bite size hors d'oeuvre, a chef's selection that is not part of the menu whose purpose is to tease your taste buds and show the creativity and technique of the chef. A master of this is Ferrán Adriá, considered the best chef in the world. In my case it is just playing with food and having fun with it. There will be only one serving per person. 

Ingredients:

Manchego cheese cut in cubes
quince paste cut in cubes