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 ...
Speck and mascarpone? Does that work? The answer is yes! Try this delicious combo for yourself.
A South Tyrolean recipe that unites the flair of Italian cuisine with home-style German tradition. Discover this delicious risotto recipe with leek!
For lovers of South Tyrol - a salad served in the jar!
Filled Schlutzkrapfen pasta, roasted Speck Alto Adige, and fresh leaf salad: The hearty starter in between meals!
Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!
Much more than just a pasta recipe: Savour a “Schüttelbrot (crispy bread) cream” instead of the typical tomato sauce.
Savoury Speck Alto Adige lends this beef and potato dish an extra special note. Recipe for two, four and eight people.
Looking for inspiration? Add a dash of fruit to the grill and try our tip for hot summer days.
A traditional recipe with a modern twist. Featuring quinoa, mild red cabbage and of course our Speck Alto Adige.
A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.