Manchego Cheese, Quince, and Walnut Crostini

December 6th, 2008 by megan · 6 Comments

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Time to use up all that quince jam I made! (Um, I made a lot.) This simple, rustic little crostini is perfect with drinks (I’m thinking Amontillado sherry). I actually had a few of them for lunch today. If you can’t find manchego, a nice farmhouse cheddar would be good, or even ricotta.

Manchego, Quince, and Walnut Crostini

Manchego, Quince, and Walnut Crostini


1/2 whole-wheat baguette (or regular baguette), sliced on the bias, 1/2 inch thickness (about 10 slices)
4 ounces manchego cheese, sliced into pieces slightly smaller than the bread
4-5 tablespoons quince jam (or substitute slices of membrillo, or fig jam would be nice)
1/4 cup walnuts, toasted and finely chopped
1-2 tablespoons extra virgin olive oil

Special Equipment: A cast iron grill pan, a pastry brush
Serves: 3-4


  1. Brush one side of each slice of baguette with the olive oil and sprinkle very lightly with salt.
  2. Set your grill pan on high heat, place the bread oiled side down in the pan, and grill for 2-3 minutes (or alternatively, broil until toasty), or until grill marks form. Cool bread slightly.
  3. Top each piece of baguette with a piece of manchego and a smear of quince jam. Sprinkle with toasted walnuts.


Kevin Dec 7, 2008 at 4:32 pm

Those look great!

susan c Dec 8, 2008 at 2:08 pm

I’m always looking for simple and delicious appetizers. This sounds like an amazing combination. I just found a jar of fig jam in the fridge that I think I’ll use in place of the quince jam.

YeastSpotting December 12, 2008 | Wild Yeast Dec 12, 2008 at 3:02 am

[...] Manchego Cheese, Quince, and Walnut Crostini ~ Brooklyn Farmhouse [...]

Jen Dec 12, 2008 at 12:10 pm

Manchego cheese is a favorite of mine! What a fabulous flavor combo. Great pic too :)

Gabby Feb 19, 2009 at 2:43 pm

Is my Manchego Cheese favorite!!

Stephanie Aug 16, 2010 at 3:43 pm

Made this for a wedding shower yesterday and it was a huge hit! I used fig jam and multi-grain baguette and only thing I would have done is get the bread sliced at the shop to get thin, consistently perfect slices.

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