Ingredients
1/4
lb thinly sliced serrano ham
About 1 1/2 cups vegetable oil
1
(1/2-lb) wedge Manchego cheese*, chilled
4
tsp quince preserves or membrillo** (quince paste)
Directions
1.
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.
2.
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.
4.
Cheese can be shaved 4 hours ahead and chilled, loosely covered, on a platter.
5.
Ham can be fried 2 hours ahead and kept, uncovered, at room temperature.
6.
*Available at specialty foods shops.
7.
**Available at The Spanish Table (206-682-2827; spanishtable.com).
New-York Restaurants
