Bruschetta with Guanciale, Figs and Avocado

Name: Bruschetta with Guanciale, Figs and Avocado (Bruschetta con Guanciale, Fichi e Avocado)
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 20 thin slices of pork guanciale; 3 ripe figs; Salt and black pepper, to taste; 4 large thick slices of crusty bread (like sourdough); Fresh parsley leaves, to garnish; A few drops of balsamic vinegar; 1 avocado; 1 clove of garlic; 3 tbsp extra-virgin olive oil; 180 g ricotta

Bruschetta con Guanciale, Fichi e Avocado

Preparation info

Serves:
4

Difficulty
Easy
Ready in
25 min

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

Ditch the chopped tomato and basil for an intriguing alternative with this bruschetta. When in season, figs are often served with prosciutto or other pork salami so why not on top of a bruschetta? I am sure nonna would approve!

Ingredients

180 g ricotta
Salt and black pepper, to taste
3 ripe figs

Method

In a small bowl, season the ricotta with a little salt and black pepper, then stir until it reaches a spoonable consistency.

Wash and dry the figs, then slice them into segments with a sharp knife. Keep the thin slices of guanciale in the fridge until the very last minute. Remove the stone from the avocado, peel it carefully and thinly slice. Wash and dry the parsley to prepare for the