Mushroom and Quince Bruschetta with Apple-Garlic Sauce and Cured Ham
Tosta de Setas, Alioli, Membrillo y JamónElevate your tapas experience with this unique recipe featuring a special alioli base made with apple and quince. Paired with the earthiness of mushrooms and the savory goodness of cured ham, these bruschettas are a delightful blend of flavors.
Equipment
Ingrediënten
- 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 in a garlic press or mortar
- ¼ pound Serrano Spanish cured mountain ham or prosciutto, thinly sliced
- 16 thin slices of long-loaf baguette bread
Instructies
- In a medium saucepan, combine the apple, quince (if using fresh fruit), and honey.
- Add enough water to cover.
- Cook over medium heat, stirring occasionally, until the fruits are tender.
- Drain and let them cool.
- While the fruits are cooling, heat 2 tablespoons of olive oil in a small skillet over medium heat.
- Add the mushrooms and cook, stirring, until they are softened and their juices have evaporated.
- Preheat the oven to 350°F.
- Transfer the cooked apple and quince (or quince paste, if using) to a food processor.
- Blend until smooth.
- While the processor is running, gradually add the remaining 1 tablespoon of olive oil and the mashed garlic.
- Continue blending until the mixture is smooth.
- Spread each slice of bread generously with the fruit alioli.
- Top with the sautéed mushrooms and slices of ham, cut to the size of the bread.
- Arrange the prepared bruschettas on a baking sheet and bake until golden.
Notes / Tips / Wine Advice:
Serve these mushroom and quince bruschettas hot or at room temperature, allowing your guests to savor the unique combination of flavors.
Nutritional Information
Calories: 120 kcal
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