Fig & Speck Boursin Toast leans into contrast — creamy and crisp, smoky and sweet — with just enough complexity to feel intentional without being fussy. At the center is fig and balsamic Boursin, and we play on that sweetness and tang when we echo the figs, and pair them with speck, a traditional Italian ham that’s lightly smoked rather than salt-cured like prosciutto.
Fig and Speck Boursin Toast with Honey and Walnuts
If prosciutto is clean and delicate, speck is warmer and more aromatic. It’s seasoned, gently smoked, and air-dried, giving it a subtle depth that plays beautifully against soft cheeses and fruit-forward flavors. Here, it adds a savory backbone without overwhelming the toast.
Larder / Shopping Checklist:
• rustic bread, sourdough or seeded
• fig and balsamic Boursin cheese
• speck, thinly sliced
• raw walnuts, roughly chopped
• honey
• fresh rosemary, lightly crushed
• butter or olive oil, for brushing or toasting
• freshly cracked black pepper, optional
Smoked Italian Ham and Fig Cheese Toast Recipe
The raw walnuts bring texture and a slightly bitter edge, while honey softens everything with a floral sweetness. The final flourish — fresh rosemary, lightly crushed — lifts the entire bite, adding fragrance and a hint of piney brightness that echoes the smokiness of the ham.
Served whole, this toast makes an excellent light lunch alongside a simple salad.
Big Toast or Small Toasties
Serve on toasted baguette slices and VOILA, a composed appetizer that feels elevated but approachable — perfect for casual gatherings or wine nights when you want something unfussy yet memorable.
This is a recipe built on balance. Nothing shouts. Everything works together. Because when you choose ingredients thoughtfully, you don’t need much more than good bread and a little restraint.
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Fig & Speck Boursin Toast
- Total Time: 25 minutes
- Yield: serves four
Description
Fig & Speck Boursin Toast layered with creamy fig and balsamic Boursin, lightly smoked Italian speck, raw walnuts, honey, and fresh rosemary. An easy sweet-savory toast for a light lunch or elegant appetizer.
Ingredients
- 4 slices rustic bread, sourdough or seeded
- 1 wheel fig and balsamic Boursin cheese
- 3 ounces speck, thinly sliced, torn
- 1 cup raw walnuts, roughly chopped
- 2 tablespoons honey
- 2 - 3 sprigs of fresh rosemary, lightly crushed
- Butter or olive oil, to moisten or toast bread
Instructions
- Toast or grill the bread until golden and crisp. Lightly brush with olive oil while warm.
- Spread a generous layer of fig and balsamic Boursin over each slice.
- Gently drape slices of speck over the cheese. We tear into pieces, because it makes it easier to eat, particularly as a handheld appetizer. We want a nice clean bite, not the entire thing sliding off onto someone’s new shirt.
- Layer fresh, figs over the speck to create a juicy, appealing look. Or substitute with a good dollop of fig jam if figs are out of season.
- Scatter raw walnuts evenly on top.
- Drizzle lightly with honey.
- Finish with crushed rosemary.
- Serve whole for lunch or serve on toasted baguette slices as an appetizer.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Lunch
- Method: toasting
- Cuisine: North Amarican
