Serrano Ham and Membrillo Crostini Recipe

• 1/2 bunch fresh mint, leaves only
• 1/2 cup extra-virgin olive oil
• 4 ounces thinly sliced serrano ham, prosciutto, or other salt-cured, unsmoked ham
• 1/2 cup membrillo paste, also known as quince paste
• 1 sourdough baguette, cut on the bias into 1/2-inch slices and toasted until golden brown
• 4 ounces aged Manchego cheese, shaved into bite-size pieces with a vegetable peeler

1. Bring a small saucepan of water to a boil over high heat.
2. Meanwhile, prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
3. Blanch the mint by submerging the leaves for 10 seconds in the boiling water, then immediately placing them in the ice water.
4. Remove the mint from the ice water and pat dry.
5. Place the mint leaves and olive oil in a blender and puree until smooth.
6. Set the blender carafe aside and let the oil steep for at least 2 hours.
7. Strain through a fine-mesh strainer into an airtight container, cover, and set aside.
8. Heat the oven to 400 degrees F and arrange a rack in the middle.
9. Line a baking sheet with parchment paper and arrange the ham in a single layer on it.
10. Bake until the ham is crisp and golden brown, about 15 to 20 minutes.
11. Transfer the ham to paper towels to drain and cool, about 10 minutes.
12. Meanwhile, place the membrillo in a small bowl and stir until smooth.
13. When the ham has cooled, crumble it into bite-sized pieces and set it aside.
14. To assemble the crostini, spread a heaping teaspoon of the membrillo on each slice of the toasted baguette, then top with a few crumbles of ham and a shaving of cheese.
15. Drizzle a few drops of mint oil on top and serve.

fresh mint, extravirgin olive oil, serrano ham, membrillo paste, baguette, manchego cheese

Taken from www.chowhound.com/recipes/serrano-ham-and-membrillo-crostini-10444 (may not work)