Focaccetta with ricotta, coppa di parma, figs, bilberries and capers
Cooking Time
25 mins
Serving Suggestion
1 person
Difficulty
Allergy information
How to make Focaccetta with ricotta, coppa di parma, figs, bilberries and capers
1
Defrost the focaccietta and bake it for 4-6 minutes in the preheated oven at 180-190°C.
2
Spread ricotta cheese on the bottom half and stuff the rest of the focaccetta with very thin slices of Coppa di Parma, pieces of fig, bilberries and capers.
3
Drizzle a spoon of honey over the stuffing and finish with green garden herbs, pepper and salt.
Other Ingredients
Figs
Bilberries/Blueberries
Large capers
Liquid honey
Coppa die parma or dry-cured ham
Green garden herbs
Pepper and salt
Ricotta cheese