MENU
4 slices of bruschetta bread 4 tablespoons ricotta 25 g fig jam A few basil leaves 4 thin slices of Speck Alto Adige PGI Salt Pepper Extra virgin olive oil
8 slices of bruschetta bread 8 tablespoons ricotta 50 g fig jam A few basil leaves 8 thin slices of Speck Alto Adige PGI Salt Pepper Extra virgin olive oil
16 slices of bruschetta bread 16 tablespoons ricotta 100 g fig jam A few basil leaves 16 thin slices of Speck Alto Adige PGI Salt Pepper Extra virgin olive oil
Preparation
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.
Ready to try something new?
See more Speck recipes ...
A strudel with a soft and savoury centre: Speck Alto Adige PGI, sautéed mushrooms and melted cheese wrapped in crispy puff pastry.
Traditional bread filled with Speck Alto Adige PGI: Love at first bite!
Creamy herb rolls wrapped in Speck Alto Adige PGI bring freshness and full flavor together
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.
A light and savoury salad with Speck Alto Adige PGI – quick to prepare and perfect for the summer.
Seafood in Alpine cuisine? In combination with Speck Alto Adige PGI? Trust us, it’s delicious so try it yourself today.
Fluffy buns filled with creamy cheese and Speck Alto Adige PGI
French cheese and Italian artichokes together with Speck Alto Adige PGI and walnuts: An absolute must-taste!
Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!
A different take on Millefoglie. Instead of being sweet, this dish is savoury and hearty thanks to the Speck Alto Adige. It’s an especially light recipe that works well as a starter.