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    Bruschette with Prosciutto San Daniele, fig compote, Grana Padano and white truffle from Alba

    Group 393Easy
    Group 3824 people
    T220 min

    Heinz Beck


    • 80 gr Prosciutto San di Daniele
    • 4 slices 80 gr bread (homemade style)
    • 4 Figs
    • 15 gr ricotta cheese
    • 20 ml red wine
    • 8 Almonds, shelled
    • 60 gr Valerianella salad
    • Chervil
    • Greek basil
    • Grana Padano shaves
    • Salt & Pepper
    • Modena traditional balsamic vinegar
    • Extra virgin olive oil
    • White truffle from Alba




    STEP 1

    For the fig compote:
    Peel the figs and cut them in slices.
    Keep 12 slices apart as decoration and roast the figs slowly with extra virgin olive oil in the oven. Sprinkle with red wine and bring it to boil.
    Remove from heat, pass through a sieve and add ricotta cheese.
    Mix well and season with salt and pepper.

    STEP 2

    For the herbs:
    Wash and dry the herbs. Season with balsamic vinegar, oil and salt.
    For the toasted almond:
    Roast them in a pan, without adding oil, until golden.
    How to prepare:
    Toast the bread and spread the fig compote over the slices.
    Garnish each bruschetta with Prosciutto di San Daniele, fig slices, Grana Padano shaves, herbs and toasted almonds.
    Complete with shaved white truffle from Alba.