Crispy Speck with Peach-Basil Salad

July 26, 2016
0 Ratings
Photo by Wendi Nordeck
  • Makes 20
Author Notes

When briefly sauteed, paper-thin slices of speck transform into savory crisps that are perfect for holding a summery sweet-tart salad of peaches, shallots and basil. Speck is kind of like smoked prosciutto. It's worth seeking out for its smoky flavor and because it cooks up shatteringly crisp. But if you can't find it, prosciutto will work. —danielle_centoni

What You'll Need
  • 2 tablespoons Champagne vinegar
  • 2 teaspoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil, plus 1 teaspoon for frying
  • 1 cup peeled and minced peaches or nectarines
  • 2 tablespoons minced shallots
  • 2 tablespoons chopped fresh basil, plus more for serving
  • 3 ounces paper-thin speck or prosciutto (about 10 slices)
  1. In a small mixing bowl, combine, vinegar, honey, salt and pepper. Whisk in 2 tablespoons of the oil. Add peaches, shallots and basil. Allow mixture to marinate for 30 minutes at room temperature.
  2. Use kitchen scissors to cut the speck slices in half crosswise. Heat 1 teaspoon oil in a medium sauté pan set over medium-high heat. Add several slices of speck and cook until golden brown, about 2 minutes. Turn and brown the other side, about 2 minutes more. Transfer to paper towels and blot off excess grease. Repeat with the remaining slices.
  3. To serve: Arrange crisped speck on a serving platter. Spoon a small amount of peach salad onto each slice. Top with a fresh basil leaf.

See what other Food52ers are saying.

  • anka
  • danielle_centoni

2 Reviews

anka August 1, 2016
Absolutely loved your appetizer; sweetness from peaches and saltines from prosciutto. I didn't have champagne vinegar so lime juice did the job,

and I did omit honey because the pitches were very sweet. That is all I had on my hands but next time I am going for speck i and bring smokiness

in the mix. Thank you for recipe.
danielle_centoni August 1, 2016
I'm so happy you liked it Anka! I'll have to try your version with the lime juice next time I make it.