This would've been nice for Christine's cook-in.

TammyM

Serrano chips with quince preserves and manchego
Gourmet January 2004
Active time: 30 min Start to finish: 30 min

Makes 32 hors d'oeuvres.

1/4 lb thinly sliced serrano ham
About 1 1/2 cups vegetable oil
1 (1/2-lb) wedge Manchego cheese*, chilled
4 teaspoons quince preserves or membrillo** (quince paste) Cut ham
into 32 (3- by 2- by 2-inch) triangles. Heat 1/4 inch of oil in a
12-inch nonstick skillet over moderate heat until hot but not smoking,
then fry ham in 4 batches, turning occasionally, until crisp and a
shade darker, about 1 minute. Transfer to paper towels to drain.

Using a cheese plane or vegetable peeler, shave 32 small pieces of
cheese from wedge. (Each piece should be about 1 inch square.) Top
each ham chip with 1/8 teaspoon quince preserves, then press cheese
squares into preserves.

• Cheese can be shaved 4 hours ahead and chilled, loosely covered, on
a platter.
• Ham can be fried 2 hours ahead and kept, uncovered, at room
temperature.

*Available at specialty foods shops.
**Available at The Spanish Table (206-682-2827; spanishtable.com).