Active time: 30 min Start to finish: 30 min

　　

Ingredients

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)

　　

Step 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.

　　

Step 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.

　　

Step 3

*Available at specialty foods shops.

　　

Step 4

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

　　Cooks' notes:

　　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.