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Pear and Speck Crostini

approx. 40 minutes
Back to overview

Pear and Speck Crostini

approx. 40 minutes

Serves 4

4 slices of brown bread
1 pear
4 slices of HANDL TYROL Tiroler Speck PGI Pork Belly
Herbs to garnish

For the herb cream:
50 g butter (room temperature)
100 g low-fat quark
1 tbsp lemon juice
1 garlic clove (crushed)
5 tbsp mixed herbs, finely chopped (e.g. chives, parsley, chervil, tarragon, lovage...)

The Tiroler Speck PGI Pork Belly gives this dish the perfect tasty finish Tiroler Speck PGI Pork Belly Handl Tyrol


Level of difficulty:

1. For the herb cream, whip the butter and mix with quark and garlic, lemon juice, herbs and spices. Place in the refrigerator to cool for at least 30 minutes.

2. Briefly toast the bread in the oven or toaster. Meanwhile, fry the Tiroler Speck PGI Pork Belly in a pan until crispy. Halve the pears, remove the cores and cut the halves into slices.

3. Spread the herb cream over the bread, top with pear and ham, garnish with herbs and serve.

Tip: For a low-calorie variety, you can use a mixture of herbs and quark instead of the herb cream.

Download recipe
rezeptmag Handl Tyrol

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We Tyroleans enjoy our speck and other ham specialities every time of the day. You can find many more modern and creative recipes, no matter if for breakfast, lunch or a midnight snack, in the recipe section of our magazine.

Inspiration for special dishes with Speck and Ham