Serrano and Quince Crostini
Tangy, sweet quince paste adds distinctive flavor to this tapas.
Servings 24 crostini
shredded La Vaca Rica Queso Blanco cheese
finely snipped chives
baguette bread, sliced diagonally 1/2-inch thick
(325 gram) package
(325 g = 11 ounces)
Serrano ham or prosciutto, quartered
In small bowl, combine cheese and chives; set aside. Brush one side of each baguette slice lightly with olive oil; arrange oiled side up on baking sheet. Broil until lightly browned (about 1 minute). Remove from oven. Spread each crostini with about 1 teaspoon quince paste. Arrange quartered slice of ham on each crostini; top with 1 tablespoon cheese mixture. Broil until cheese is melted and bubbly (2-3 minutes).
Tip: Refrigerate remaining quince paste up to 6 weeks. Use paste on crackers, bagels, toast or English muffins.