La Tur Al Forno & Speck Recipe

Toast sunflower seeds

Heat a small dry skillet over medium heat. Add the shelled sunflower seeds and toast, stirring frequently, until lightly golden and fragrant, about 4–6 minutes. Transfer to a plate to cool.

Prepare tangelo

Peel and segment the tangelos, removing any seeds and membrane. Reserve segments and lightly squeeze any excess juice into a small bowl; set segments aside.

Crumble ricotta salata: Using a fork or your fingers, crumble the ricotta salata into coarse pieces and place in a small bowl until ready to assemble.

In a small bowl or jar combine the minced garlic, white wine vinegar, Dijon mustard, honey, salt and pepper. Whisk or shake to dissolve the salt and honey. Slowly stream in the extra-virgin olive oil while whisking continuously until emulsified. Taste and adjust seasoning. If the vinaigrette is too sharp, add an extra 1/4 tsp honey. Reserve 2 tablespoons for finishing and 1–2 tablespoons for drizzling over the La Tur before baking.

Preheat the oven to 375°F (190°C). Line a small baking sheet with parchment paper or use an oven-safe skillet.

Brush the top and sides of the La Tur cheese lightly with 1–2 teaspoons of the garlic vinaigrette and then with 1/2 teaspoon olive oil to encourage browning. Place the cheese on the prepared baking sheet/ skillet.

Scatter half of the toasted sunflower seeds and about half of the ricotta salata around and on top of the cheese (this will create texture and a savory crust).

Bake the La Tur on the middle rack for 12–18 minutes, until the exterior is warmed through and beginning to brown/bubble slightly; the center should be soft but not fully melted into a runny puddle. Remove from oven and let rest 2 minutes.

Preheat a grill or grill pan to medium-high. Lightly brush speck slices and bread slices with olive oil (or just the bread if you prefer speck to crisp dry).

Grill speck for 30–60 seconds per side until it develops color and becomes slightly crisp but still pliable. Transfer speck to a paper towel to drain briefly.

Grill bread slices 1–2 minutes per side until char marks appear and bread is toasted. Rub grilled bread with the cut side of a garlic clove if desired for extra garlic aroma.

Place a bed of microgreens or arugula in the center of a serving plate (optional). Transfer the warm baked La Tur to the plate.

Arrange grilled speck slices around or draped over the cheese. Scatter remaining toasted sunflower seeds, remaining crumbled ricotta salata and the tangelo segments around the cheese and greens.

Drizzle the reserved 2 tablespoons of garlic vinaigrette over the assembled cheese and tangelo segments. Spoon any collected tangelo juice over the cheese for brightness.

Serve immediately with grilled bread slices for spreading pieces of warm La Tur and speck. Encourage guests to spoon warm, slightly melty cheese onto bread, top with speck, tangelo and a sprinkle of sunflower seeds and ricotta salata.