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Categories:Viewed: 34 - Published at: 8 years ago
Ingredients
- 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
Method
- Bring a small saucepan of water to a boil over high heat.
- Meanwhile, prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
- Blanch the mint by submerging the leaves for 10 seconds in the boiling water, then immediately placing them in the ice water.
- Remove the mint from the ice water and pat dry.
- Place the mint leaves and olive oil in a blender and puree until smooth.
- Set the blender carafe aside and let the oil steep for at least 2 hours.
- Strain through a fine-mesh strainer into an airtight container, cover, and set aside.
- Heat the oven to 400 degrees F and arrange a rack in the middle.
- Line a baking sheet with parchment paper and arrange the ham in a single layer on it.
- Bake until the ham is crisp and golden brown, about 15 to 20 minutes.
- Transfer the ham to paper towels to drain and cool, about 10 minutes.
- Meanwhile, place the membrillo in a small bowl and stir until smooth.
- When the ham has cooled, crumble it into bite-sized pieces and set it aside.
- 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.
- Drizzle a few drops of mint oil on top and serve.
