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

Ingredients:

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
Salt

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

Procedure:

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.