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.
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
- Brush one side of each slice of baguette with the olive oil and sprinkle very lightly with salt.
- 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.
- Top each piece of baguette with a piece of manchego and a smear of quince jam. Sprinkle with toasted walnuts.