I’ve often found myself on the sun-soaked shores of the Canary Islands, escaping the typical English drizzle. During these holidays, I fell in love with the local delicacy, almogrote. This spicy cheese paste, a perfect blend of goats cheese, peppers, and garlic, became my go-to tapas after long beach days.
In This Article
While not a family recipe passed through generations and maybe not the most traditional version, I’ve spent many holidays perfecting my own version, inspired by the charming Canary Island tapas bars.
After countless trips and taste tests, I reckon I’ve mastered it!
What’s In Almogrote?
Ultimately, making almogrote involves throwing a handful of Spanish ingredients into a blender and then blitzing until smooth. You don’t need too many things either!
- 500g Goats Cheese: Goats cheese is the main flavour in almogrote. If you don’t like goats cheese then this might not be for you.
- 2tbsp Paprika: Stick to smoked, sweet paprika as you’re looking to add a subtle smoky flavour with it and not heat.
- 1 Red Chilli: A fresh red chilli will add a sweet heat. Remove the seeds if you don’t want it too fiery.
- 120ml Olive Oil: Olive oil will turn the thick paste into a sauce. You’ll need to adjust the quantity slightly to get the right consistency.
- 5 Garlic Cloves: I love garlic! 5 cloves might seem excessive but it will balance perfectly with the heat from the chilli and the salty tang you get with goats cheese.
Substitutes and Tweaks
If you’re after a thicker, spreadable sauce, then add a slice of bread roughly chopped into cubes when blending.
Instead of goat’s cheese, you can try using feta for a saltier edge or ricotta for a milder taste.
Blend in some toasted almonds or pine nuts for an added layer of flavour and a bit of crunch.
A drizzle of honey or a handful of sun-dried tomatoes can balance the spiciness with a hint of sweetness.
Experiment with different types of chillies for varying heat levels, like jalapeños for milder heat or habaneros for a fiery kick.
Once served, sprinkle some toasted sesame seeds or crumbled feta on top for an extra layer of texture.
How to Make Almogrote
Step 1: Roughly chop the goats cheese up, slice the chilli removing the seeds and peel the garlic. You don’t need to be neat about it as you’re going to toss it into a blender.
Step 2: Pop all ingredients into a blender and blitz until you get a silky smooth, slightly creamy sauce. Give it a taste and adjust the seasoning accordingly.
Other
Spanish
Sauces
Almogrote Recipe
Course: SidesCuisine: SpanishDifficulty: Easy10
servings10
minutes0
minutes10
minutesIndulge in the rich and savoury taste of the Canary Islands with almogrote, the ultimate cheesy spread
Ingredients
500g 500g Goats Cheese
2tbsp 2tbsp Paprika
1 1 Red Chilli
120ml 120ml Olive Oil
5 5 Garlic Cloves
Salt
Black Pepper
Directions
- Roughly chop the goats cheese into pieces, slice the chilli (keep the seeds if you like spice) and peel the garlic cloves.
- Pop all the ingredients into a food processor or blender with a good pinch of salt and black pepper, then blitz until it forms a silky smooth spread.
- Blitz until the paste comes together. It shouldn’t be completely smooth – you want some texture. You’re looking for a similar consistency to pesto or zhoug.