Bruschette with Prosciutto San Daniele, fig compote, Grana Padano and white truffle from Alba
Easy
4 people
20 min
Heinz Beck
Ingredients:
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
Preparation:
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.
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.
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