Speck on Toasted Rustic Country
This recipe makes 4 open-faced sandwiches
4 slices Rustic Country, sliced ½ to ¾ inch thick 2 garlic cloves, peeled and cut in half Extra-virgin olive oil 4 slices imported Speck or Italian prosciutto, about 1/8 of a pound
Toast bread slices on both sides until crusty on the outside but still soft in the middle. Rub one side of each slice of bread with cut garlic. Arrange bread slices on four plates and drizzle with a little oil. Top each slice of bread with a slice of speck or prosciutto.