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
Units
Scale
- 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
