Skip to main content

Focaccetta with ricotta, coppa di parma, figs, bilberries and capers

Cooking Time

25 mins

Serving Suggestion

1 person

Difficulty

Allergy information

  •  
  •  

Tags

Ebéd

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.

Ingredients used

Vandemoortele Ingredients

Other Ingredients

Figs
Bilberries/Blueberries
Large capers
Liquid honey
Coppa die parma or dry-cured ham
Green garden herbs
Pepper and salt
Ricotta cheese

Find out more

Have any questions about the recipes?