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Crostini with Manchego, Quince and Clover Honey
Paired with ArborBrook "Sydney" Semillon
Serves six to eight people as an appetizer or dessert
"The toasted bread and honey come alive with the tartness of the quince paste and richness of the Manchego. You can serve as an appetizer or dessert any time of year and it is a fast and easy prep item for unexpected pop-in guests." ~ Angelina
1 thin baguette, sliced on diagonal in 1/2 inch slices
Thinly sliced Manchego (aged Spanish Manchego is recommended)
Quince paste or jam (paste preferred)
Preheat oven to 400°.
Cut baguette on diagonal into 1/2 inch slices. Spray each side lightly with olive oil (or brush both sides with pastry brush). Toast in oven for 5 - 7 minutes until bread begins to lightly brown; flip to brown other side. Remove and keep at room temperature until ready to use. Can be made day before, but should be completely cooled before placing in an air tight container.
Just before serving, drizzle crostini with honey. Top with a slice of Manchego that is approximately the same size as the crostini. Smear about 1/2 to 1 teaspoon of quince paste on top of cheese and serve.