Quince bruschetta with Jamón Ibérico
A yummy Anglo-Italian starter – classic quince on bruschetta with Jamón Ibérico
Serves
3-4Prep
4 minsCook
2 mins
Ingredients:
- 1 pack of unearthed® Jamón Ibérico Cebo
- 1 ciabatta
- 1 small jar quince jelly
- 20 ml olive oil
- Small bunch parsley chopped
Method:
- Cut ciabatta into inch thick slices and drizzle with a little virgin olive oil
- Put a griddled skillet onto a high heat
- Place ciabatta into the hot skillet and turn after 30/40 seconds
- Once toasted on both sides leave to cool slightly
- Spread a little quince jelly over each ciabatta
- Drape the Jamón Ibérico over the top and sprinkle with chopped parsley
