Serrano Ham and Membrillo Crostini

Ingredients

• 1  crusty baguette toasted
• 0.5 cup miso 
• 0.5 bunch mint leaves fresh
• 4 ounces manchego cheese with a vegetable peeler shaved
• 0.5 cup olive oil extra virgin extra-virgin
• 4 ounces serrano ham thinly sliced

Equipment

• bowl
• baking sheet
• paper towels
• sauce pan
• baking paper
• oven
• sieve
• blender

Directions

1. Bring a small saucepan of water to a boil over high heat. Meanwhile, prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Blanch the mint by submerging the leaves for 10 seconds in the boiling water, then immediately placing them in the ice water.
2. Remove the mint from the ice water and pat dry.
3. Place the mint leaves and olive oil in a blender and purée until smooth. Set the blender carafe aside and let the oil steep for at least 2 hours. Strain through a fine-mesh strainer into an airtight container, cover, and set aside.
4. Heat the oven to 400°F and arrange a rack in the middle. Line a baking sheet with parchment paper and arrange the ham in a single layer on it.
5. Bake until the ham is crisp and golden brown, about 15 to 20 minutes.
6. Transfer the ham to paper towels to drain and cool, about 10 minutes. Meanwhile, place the membrillo in a small bowl and stir until smooth. When the ham has cooled, crumble it into bite-sized pieces and set it aside.To assemble the crostini, spread a heaping teaspoon of the membrillo on each slice of the toasted baguette, then top with a few crumbles of ham and a shaving of cheese.
7. Drizzle a few drops of 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.