Mushroom and Quince Crostini with Apple-Infused Aioli and Cured Ham
This recipe features a unique alioli with an apple and quince base, showcasing two fruits predominantly grown in the northern regions of Spain. When combined with mushrooms and cured ham, it creates a delightful and delicious tapa.
Equipment
Ingrediënten
- Yields 16 Tapas:
- 1 medium apple peeled, sliced, and seeded
- 3 medium quinces peeled, sliced, and seeded, or 1 cup quince paste (membrillo)
- 3 tablespoons olive oil
- ⅓ pound mushrooms rinsed, trimmed, and thinly sliced
- 2 tablespoons honey
- 1 garlic clove mashed using a garlic press or mortar and pestle
- ¼ pound Serrano Spanish cured mountain ham or prosciutto, thinly sliced
- 16 thin slices of baguette or long-loaf bread
Instructies
- Place the apple and quince in a medium saucepan, and add enough water to cover them.
- Cook over medium heat, stirring until they become tender.
- Drain and allow them to cool.
- While the fruit is cooling, heat 2 tablespoons of olive oil in a small skillet over medium heat.
- Add the sliced mushrooms and cook, stirring, until they soften and their juices have evaporated.
- Preheat your oven to 350°F (175°C).
- Transfer the cooked apple and quince to a food processor and blend until they form a smooth puree.
- While the food processor is running, gradually add the quince paste (if using), the remaining 1 tablespoon of olive oil, and the mashed garlic, blending until you achieve a smooth consistency.
- Spread a generous amount of the fruit alioli on each bread slice.
- Top with the sautéed mushrooms and slices of ham that are cut to fit the size of the bread.
- Arrange the prepared crostini on a baking sheet and bake until they turn golden.
Notes / Tips / Wine Advice:
Serve the Mushroom and Quince Crostini hot or at room temperature.
This delightful Mushroom and Quince Crostini with Apple-Infused Alioli and Cured Ham offers a delightful fusion of flavors that is sure to be a crowd-pleaser. Enjoy your tapas!
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