Focaccetta with ricotta, coppa di parma, figs, bilberries and capers
How to make Focaccetta with ricotta, coppa di parma, figs, bilberries and capers
Defrost the focaccietta and bake it for 4-6 minutes in the preheated oven at 180-190°C.
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.
Drizzle a spoon of honey over the stuffing and finish with green garden herbs, pepper and salt.
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