Serrano Ham and Membrillo Crostini Recipe

• 1 bunch fresh mint, leaves only
• 1 cup extra-virgin olive oil
• 1/2 pound 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 golden brown
• 1/4 pound aged Manchego cheese, shaved into bite-size pieces with a vegetable peeler

1. Bring a small pot of water to a boil over high heat. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Blanch mint by submerging leaves for 10 seconds in boiling water, then immediately placing in ice water. Remove mint from ice water and pat dry.
2. Combine mint leaves and olive oil in a blender and purée until smooth. Pour mint oil into a container and let steep for at least 2 hours. Strain through a fine mesh strainer into an airtight container, cover, and set aside.
3. Heat oven to 400°F. Arrange ham on a baking sheet lined with parchment paper. Bake until ham is crisp and golden brown, about 15 to 20 minutes. Place ham on a paper towel to drain and cool. Meanwhile, cut membrillo into 1-1/2-by-3/4-by-1/4-inch-thick rectangles; set aside. When ham has cooled, crumble it and set aside.
4. On each slice of toasted baguette, place a membrillo rectangle, a few crumbles of ham, and a shaving of cheese. Drizzle mint oil on top and serve.

Beverage pairing: Bodegas Martín Códax Albariño, Spain. Salty, sweet and rich with flavor, this dish requires a wine to counterbalance it. Since the theme is Spain, it’s good to go with a Spanish wine, in this case a crisp, lemony Albariño—brisk and bright.