AppetizerRena Meyer

Point Reyes Blue Cheese, Speck and Marshall’s Honeycomb

AppetizerRena Meyer

We’re very lucky to have so many fun, local ingredients to play with in San Francisco. This recipe is really simple to put together and it looks great when served. Perfect for easy entertaining, it can be made ahead and left at room temperature.

I buy the honeycomb at the Saturday Ferry Building Farmers Market. I love it because it looks like little jewels on top of the crostini. If you can’t find speck, a smoked prosciutto from Northern Italy, substitute regular prosciutto and the crostini will still be delicious.

Active Time: 30 minutes
Makes about 30


1 sweet baguette – I like Acme because they’re thinner and make better crostini
½ cup olive oil
1 garlic clove, crushed with the back of a knife
Kosher salt

½ lb Point Reyes blue cheese, cut into small pieces
½ lb speck, thinly sliced by your butcher
Marshall’s honeycomb
Fresh thyme sprigs


Preheat the oven to 375° F.
Thinly slice the baguette into about 30 ½-inch thick rounds. Pour the ½ cup of olive oil into a bowl and add the garlic clove. Stir the oil with your pastry brush.

Place the crostini on two baking sheets and brush the tops with olive oil. Sprinkle with salt and pepper and bake for 10 to 15 minutes or until golden brown, rotating pans half way through. Cool.

To Serve

Place the crostini on a serving platter and top with a little slice of speck, a piece of Point Reyes blue cheese and a small piece of Marshall’s honeycomb. Garnish with fresh thyme.