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Meat & PoultryIntermediate15 min
Alpine Speck and Fig Crostini
This crostini is a tribute to the hearty, robust flavors of the Alps, perfect for celebrating International Mountain Day. The salty, smoky speck pairs perfectly with the sweet fig jam, all melted over a nutty, sharp Gruyère cheese for a truly satisfying bite. The combination offers a delightful contrast of textures and a rich, savory-sweet profile.
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Ingredients
- •baguette, sliced into 1/2-inch thick rounds
- •tablespoons olive oil
- •oz Gruyère cheese, shredded
- •slices speck (smoked, cured ham), thinly sliced and cut into small pieces
- •1/4 cup fig jam or preserves
- •tablespoons chopped walnuts
- •Fresh thyme sprigs for garnish
Prep Steps
- 1Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and toast on a baking sheet for 5 minutes
- 2minutes until lightly golden.
- 3Remove the crostini from the oven. Spread a thin layer of fig jam on each slice, then top with a generous pinch of shredded Gruyère cheese.
- 4Arrange the small pieces of speck and a sprinkle of chopped walnuts over the cheese.
- 5Return the crostini to the oven and bake for 5 minutes
- 6minutes, or until the cheese is melted and bubbly and the speck is slightly crisp.
- 7Garnish with a small sprig of fresh thyme before serving.
Chef's Tip & Pairing
A dry, crisp white wine like a Pinot Grigio from the Alto Adige region of Italy (a mountainous area) would be an excellent pairing, as its acidity will cut through the richness of the cheese and speck.
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