2021 Vuelta - Stage 5: Tarancón to Albacete
Today, the riders enjoyed a flat stage squarely within the Castile-La Mancha region. Castile-La Mancha is home to the sour and tannic fruit quince. Most of us only know of quince in its enhanced stage, a gelatinous spread to be enjoyed with some charcuterie. I had visions of making my own homemade version of the accoutrement, but quinces are just coming into season and have not yet made it to the States, even in specialty grocery stores. This past weekend we had my mother over for a variety of tapas and delicious drinks...all of which will be making their appearance over the course of this culinary ridealong. Here’s what I did with the store-bought spread and another regional specialty food item: manchego cheese!
Quince Garlic Toasts with Serrano Ham and Manchego
Baguette
Extra-virgin olive oil
Serrano Ham
Manchego cheese
Garlic
Quince paste (membrillo)
Heat the oven to 350 degrees and prepare a baking sheet lined with aluminum foil.
Slice your baguette (¼-½ inch thick) on the bias. Place the slices on the baking sheet and drizzle the bread with evoo. Bake in the oven until golden and crisp.
While the bread toasts-up, slice your serrano into rough 3” square pieces. Remove the rind from the cheese and using a vegetable peeler, slice along the exposed long triangle side of the cheese.
Let the bread cool slightly and cut a large garlic clove in half. Rub the exposed garlic clove across the toasts. The rough bread acts as a microplane absorbing small amounts of garlic essence.
Spread a little membrillo on each toast and top with the ham and cheese. Sprinkle on some freshly ground black pepper and serve. ______________________________ Copyright 2021, Brendan McCann, All Rights Reserved.
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