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.

Meat & Poultry

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

Method

Preheat 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
minutes until lightly golden.
Remove 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.
Arrange the small pieces of speck and a sprinkle of chopped walnuts over the cheese.
Return the crostini to the oven and bake for 5 minutes
minutes, or until the cheese is melted and bubbly and the speck is slightly crisp.
Garnish 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.

From the Tini Crostini Collection