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Crispy bruschette with creamy stracciatella, bresaola carpaccio, sautéed fresh figs, pistachios, basil, honey and extra-virgin olive oil. A delicious appetizer combining sweet and savory flavors with creamy and crunchy textures.
Cut the fresh bread into two even slices and toast them in the oven, on a griddle or in a pan until golden and crisp.
Spread a generous amount of stracciatella on each slice and finish with a grinding of black pepper.
Gently arrange the bresaola carpaccio over the stracciatella, distributing it evenly.
Cut the fresh figs into wedges and briefly sauté them in a hot pan until slightly softened and caramelized.
Top the bruschette with the fig wedges, a sprinkling of chopped pistachios and a few fresh basil leaves.
Finish with a drizzle of honey and a generous swirl of extra-virgin olive oil, then serve immediately.
Consume immediately after preparation to keep the bread crisp. The ingredients can be stored separately in the refrigerator and assembled shortly before serving.
Serve the bruschette as soon as they are assembled as an appetizer or for an aperitif. For best results, use ripe but firm figs and slice the bread shortly before toasting.
Italia
| Energy (kcal) | 64.63 |
| Carbohydrates (g) | 14.24 |
| of which sugars (g) | 10.63 |
| Fat (g) | 0.21 |
| of which saturates (g) | 0.04 |
| Protein (g) | 1.37 |
| Fibre (g) | 2.11 |
| Salt (g) | 0.04 |
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