Chevre and quince paste crostini


  • freshly ground black pepper
  • 300 g semi-soft Chèvre goats' cheese, rinded and sliced
  • 1 fat clove garlic, halved
  • 2 good pinches of dried thyme, or leaves stripped from 2 fresh sprigs
  • 2 tbsp olive oil
  • 4 slices ciabatta bread
  • 4 slices Parma ham
  • + 1 more ingredients
    • 150 g membrillo (quince cheese)

1. Preheat the oven to 200°C/gas 6. Cut the quince paste into 4 equal sized slices, then wrap each quince slice in a slice of Parma ham. Set aside. 2. Brush the ciabatta with 1 tbsp olive oil. Place on a baking sheet and bake in the oven for 10 minutes until lightly crisp and golden brown. 3....

View full recipe at SpringPad


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