Quince with Manchego Crostini and Crispy Serrano Ham

Yield:  4 servings

Preparation time is 40 minutes

Ingredients

• 1 tablespoon canola oil (15 millilitres)
• 1 large quince peeled, seeds removed and quartered
• 1 cup of red Port (250 millilitres)
• 1 cup water (250 millilitres)
• 1 cup Spanish Manchego cheese thinly sliced (200 grams)
• 4 pieces baguette bread sliced about ½-inch thick
• 3 ounces of Serrano ham, cut into lardon size pieces (90 grams)

Directions

1. In a large frying pan heat the canola oil and cook the ham over a medium heat until crisp, about 5 minutes. Drain it on paper towels and set aside for a few minutes.
2. Put the port and water into a medium saucepan and bring the liquid to a simmer. Poach the quince in the port syrup for 15 minutes or until soft. Set the quince aside and reduce the poaching liquid over a low heat until ¼ cup remains.
3. Slice the quince into thin slices and place it on top of the bread slices. Cover the bread with the grated Manchego and bake them in oven for 10 minutes or until the cheese has melted. Remove the bread slices from oven and place a few Serrano ham lardons on each one.
4. Serve with the reduced Port syrup drizzled around it on plate.