for 4 people
8 slices of bruschetta bread
8 tablespoons ricotta
50 g fig jam A few basil leaves
8 thin slices of Speck Alto Adige PGI
Extra virgin olive oil
Season the ricotta with salt, pepper and extra virgin olive oil. Toast the slices of bread brushed with oil on each side under a grill or in a non-stick frying pan. Sprinkle the bruschetta with the ricotta and finish with a slice of Speck Alto Adige PGI, a little fig jam and the basil leaves shredded by hand.
Created by: Stefano Cavada