Shaved Speck and Spiced Butter Crostini paired with
Hedges 2014 SVL Malbec
1 oz shaved speck
4 oz salted butter (1 stick), room temperature
1 tsp porcini powder
2 tsp Aleppo pepper (plus more for garnish)
1 tsp ground sage
1 tsp ground rosemary
4 T olive oil
2 T red wine vinegar
Fresh thyme and flake salt for garnish
Set your oven to 350℉. Slice your baguette into four thin pieces. Brush generously with olive oil on both sides and place on a baking sheet. Bake for 10-15 minutes or just until they are lightly golden. Remove and allow to cool.
In a food processor combine the butter and all the spices. Mix until thoroughly combined and smooth. Place in a piping bag or container.
Place your crostini on a plate or platter and brush with vinegar. Pipe or spoon your butter mix onto half of the crostini. Take a slice of speck and curl it on the other side. Garnish with flake salt and thyme leaves.
By Aislinn McManigal-Quintana