- 1 baguette, sliced scant 1/2-inch thick on a diagonal
- Extra-virgin olive oil
- Kosher salt
- 8 ounces Cabrales blue cheese
- 1 block quince paste, thinly sliced
- Cracked black pepper
Preheat a grill, grill pan or oven to medium-high heat.
Toast the bread until lightly golden brown on both sides-the bread should be crisp but still tender on the inside, not brittle. Brush one side with olive oil and season with salt. Top each slice with a thin slice of cheese and a slice of quince paste and season with cracked black pepper.