Ciao Donata

Ciao'd while watching Mind of a Chef. Watch if you like to cook, party, and laugh. Who doesn't?

When I lived in Madrid, I spent many Sunday evenings in a small bar on the Plaza Mayor that served hard cider and this tapa. Cabrales is a robust blue cheese from northern Spain, and serrano ham is similar to, yet earthier than, Italian prosciutto. Indeed, if you can't find serrano ham, opt for prosciutto. Either way, it fits the dolce vita philosophy perfectamente!

Makes about 30 crostini

1/2 cup (4 ounces) blue cheese, such as Cabrales, Gorgonzola, or Roquefort, at room temperature
1/2 cup (4 ounces) cream cheese, at room temperature
1/4 cup hard apple cider, plus more as needed
1 teaspoon fresh lemon juice
1 sweet baguette
1/3 cup extra-virgin olive oil
15 thin slices (about 6 ounces) serrano ham or prosciutto
Fresh thyme, for garnish

Preheat the broiler. In a small bowl, combine the blue cheese, cream cheese, 1/4 cup hard apple cider, and lemon juice. Using a fork, mix and mash until a spreadable paste forms, adding more cider if necessary.

Cut the bread into 1/4-inch-thick diagonal slices and arrange on a baking sheet. Lightly brush the toasts with the olive oil. Place under the broiler and toast until golden, turn and toast the other side.

Spread the cheese mixture on the crostini. Cut each slice of ham in half lengthwise. Roll the slices into spirals and place 1 on each of the crostini. Garnish with a small sprig of thyme. Serve with cold hard apple cider.