Queso de cabra a la plancha uses goat cheese cooked on a hot griddle.
The cheese is sliced and seared until its surface develops a browned crust while the interior remains soft. It may be served as a tapa with salad, fruit, honey, jam, or a pepper-based accompaniment. The phrase a la plancha refers to cooking on a hot metal plate or griddle rather than deep-frying.
Goat cheese is used in many forms across Spain, from fresh soft cheeses to firmer aged varieties. The exact cheese selected for this tapa varies by region and restaurant, so the preparation is more consistent than a single protected recipe. It should not be confused with queso manchego, which is made from sheep’s milk and is served as a firm cheese rather than the defining ingredient here.