These little Italian bruschette are perfect as aperitif or appetizer of early October.


- 1 baguette

- 150g ricotta di capa

- 10g raw ham

- 5 black organic figs

- fig "Natura Golosa" jam

- 1 sprig of rosemary

- 20 hazelnuts

- 1 tablespoon of brown sugar



First prepare the caramelized hazelnuts: melt sugar in a saucepan with two tablespoons of water until it becomes golden caramel. Pour in the hazelnuts and rosemary and cook for few minutes. Switch off and keep aside. You can decide to use whole hazelnuts or cut them in half. In this case, cut them before caramelize them.

Slice the bread and and brown it on one side (in a pan or on the grill). Wash the figs and cut each in 4( if they are org anic you can keep the peel). Cut the ham in half lengthwise.

Spread all the slices of bread with ricotta and complete each adding a teaspoon of fig jam, a rose of ham, a piece of fig and 1 caramelized hazelnut. Serve immediately.



the other "Natura Golosa" jams