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 ...
Tender and juicy main course, guaranteed to succeed: Stuffed chicken breast, wrapped in Speck Alto Adige PGI.
A recipe for connoisseurs & gourmets and all those aspire to be!
Hearty traditional fare reimagined: cabbage, crispy Speck Alto Adige and fresh parsley make this a dish to remember.
Hummus with pumpkin, Speck Alto Adige and croutons for a gourmet starter.
A light starter you’ll love and so will your guests!
Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.
Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto!
Are you searching for a light, yet tasty starter for your summer party?
A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.
For pasta lovers: the crispiness of the crumble, the spicy aromas of Speck Alto Adige and the freshness of the pomegranate are sure to win you over.
