SERRANO CHIPS WITH QUINCE PRESERVES AND MANCHEGO

Serrano Chips with Quince Preserves and Manchego image

Yield Makes 32 hors d'oeuvres

Number Of Ingredients 4

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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)

Steps:

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