Manchego & Marcona Almond Crostini with a Sherry Vinegar Reduction

Winner of the 2007 Student Third Prize

Submitted by Paul Inserra of the French Culinary Institute
New York, New York

Makes 10 servings

Ingredients

1 baguette, sliced 3/8” thick on a diagonal
1 cup Spanish sherry vinegar
1 teaspoon whole coriander seed
1 teaspoon whole black peppercorns
2 bay leaves
1/4 cup sugar
Marcona almonds
Salt & pepper
Machego cheese, sliced thinly, each no larger than baguette rounds, one per crostini

Preparation

Toast baguette rounds until lightly brown.

In a small skillet over medium heat, combine sherry vinegar, coriander seeds, peppercorns and bay leaves; simmer until reduced by half. Strain and pour back into the same skillet. Add sugar and cook to a syrupy consistency.  Cool to room temperatre.

Heat a small skillet over medium heat and toast almonds with salt and pepper until lightly browned, stirring often.

Slice Machego and refriegerate.

To assemble, place a slice of cheese on top of each crostini and sprinkle with almonds. Drizzle Sherry vinegar reduction on tapas and around the plate.