Manchego and Serrano Crostini

Heat olive oil in a small pan over medium heat. Add crushed garlic and cook until golden, about 2 minutes. Remove garlic and discard — you want the flavoured oil, not burnt garlic.

Position oven rack 15cm from broiler element and preheat broiler to high.

Arrange baguette slices on a large baking sheet. Brush each slice with the garlic-infused oil.

Layer each slice with serrano ham first, then manchego cheese. The ham should fold naturally over the bread.

Broil for 2-3 minutes until cheese melts and edges bubble slightly. The ham will crisp at the edges. (Watch constantly — broilers are unforgiving and will turn your crostini into charcoal in seconds.)

Serve immediately while warm.