Shaved Speck Recipe
joins rugged chunks of Parmigiano-Reggiano and toast points made from a complex and rugged German-style rye.
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Ingredients
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Cheese
Meats
Bread
Condiments
Method
Preparation
Prepare the Rye Bread
Preheat your oven to 180°C (350°F). Cut the German-style rye bread into thin slices, about 1 cm thick.
Toast the Bread
Arrange the slices on a baking sheet and brush lightly with extra virgin olive oil. Toast in the preheated oven for about 10-12 minutes or until they are golden brown and crispy. Remove from the oven and allow to cool.
Assembly
Prepare the Speck and Cheese
While the bread is toasting, thinly slice the speck using a sharp knife or a meat slicer. Grate or shave the Parmigiano-Reggiano into fine pieces.
Assemble the Dish
On each toast point, layer a slice of speck followed by a generous amount of shaved Parmigiano-Reggiano. Drizzle a small amount of extra virgin olive oil over the top.
Season
Sprinkle freshly cracked black pepper and sea salt over the assembled toast points to taste.