1 pkg Rye crisps

½ lb thinly sliced Speck (you can substitute with prosciutto if you are unable to find Speck)

½ lb thinly shaved Manchego cheese

Tomato Preserves (Recipe from food day)

1 lb Sungold or other cherry or pair tomatoes, cut in half

1 1/2 cups sugar

1/3 cup lemon juice

2/3 cup water

1 tbls peeled and grated ginger

Pinch of salt

Put all of the ingredients into a nonreactive saucepan. Bring it to a simmer over medium heat, and then reduce the heat to low. You want to see small bubbles percolating on the surface. Simmer until the tomatoes are tender but still hold their shape, 10 - 15 minutes. Use a slotted spoon to transfer the tomatoes into a sterilized pint glass jar, or other heat proof container. Boil the remaining liquid, skimming off any foam, until thick and syrupy. The liquid should have reduced to about a cup. Pour the syrup over the tomatoes. Chill the preserves in the refrigerator until loosely set. Stir to distribute the tomatoes that float to the top. You can store for up to 2 weeks.

To assemble

Place on the rye crisp a piece of Speck, followed by the tomato preserve. Top with the shaving of Manchego.