In a medium bowl, whisk together the oil, vinegar, thyme, salt and pepper until blended. Using a rubber spatula, stir in the quince paste and ham, breaking up any pieces with the spatula. Gently fold in goat cheese, just until combined.
Spoon 1 tablespoon cheese mixture into each of 18 spoons. Set spoons on a serving dish or tray. Scatter on almonds and serve.
To easily crumble goat cheese, place the cheese in the freezer for 15 minutes, or until firm. Spoon this mixture into small prepared mini tartlet shells, for a delicious appetizer. Double this mixture and use as a topping on a baby arugula salad.