Speck Recipe
join craggy, rough-hewn chunks of Parmigiano-Reggiano and toast points
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Cheese
Cut the Parmigiano-Reggiano cheese into rough-hewn chunks using a cheese knife. Aim for irregular shapes to enhance the rustic presentation.
- 2
Slice the Baguette
Using a serrated knife, slice the French baguette into 1/2-inch thick toast points. You should get about 12-15 slices.
- 3
Toast the Bread
Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush both sides with olive oil. Sprinkle with freshly cracked black pepper. Bake in the preheated oven for 10-12 minutes, or until golden and crispy.
- 4
Add Fresh Herbs
Once the toast points are out of the oven, sprinkle them with chopped fresh rosemary while they are still warm for added flavor.
- 5
Serve
Arrange the Parmigiano-Reggiano chunks on a serving platter alongside the toasted baguette points. Enjoy as a delightful appetizer or snack.