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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.
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