Quince bruschetta with Jamón Ibérico

A yummy Anglo-Italian starter – classic quince on bruschetta with Jamón Ibérico

  • Serves

  • Prep

    4 mins
  • Cook

    2 mins


  • 1 pack of unearthed® Jamón Ibérico Cebo
  • 1 ciabatta
  • 1 small jar quince jelly
  • 20 ml olive oil
  • Small bunch parsley chopped


  1. Cut ciabatta into inch thick slices and drizzle with a little virgin olive oil
  2. Put a griddled skillet onto a high heat
  3. Place ciabatta into the hot skillet and turn after 30/40 seconds
  4. Once toasted on both sides leave to cool slightly
  5. Spread a little quince jelly over each ciabatta
  6. Drape the Jamón Ibérico over the top and sprinkle with chopped parsley

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