4 oz. chorizo, cut into 1/4-inch cubes
1/2 lb. fresh goat cheese
1/2 c. Italian parsley, finely chopped
4 oz. quince paste, cut into 1/4-inch cubes
1/4 c. mild pimentón (Spanish smoked paprika)
Take piece of chorizo, surround with goat cheese, forming ball (about the size of a marble) by rolling between your palms. Repeat. Makes 20. Roll each in parsley. Do the same with quince, but roll in pimentón. Arrange on a serving platter. Serves about 8.
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