Pour a drizzle of extra-virgin olive oil into a pan and toast the wholemeal bread slices until golden and crispy.
Once the bread is ready, spread the burrata generously on each slice.
Roll up the speck slices to create small rosettes and place them on the burrata.
Add a couple of teaspoons of fig jam to give the dish a sweet touch.
Finish with a drizzle of extra-virgin olive oil and add fresh figs cut into wedges for a final touch of freshness and color.
This recipe combines high-quality Apulian ingredients for a perfect balance of flavors.
Italia, Puglia
| Energy (kcal) | 202.56 |
| Carbohydrates (g) | 17.57 |
| of which Sugars (g) | 8.75 |
| Fat (g) | 10.56 |
| of which Saturates (g) | 5.25 |
| Protein (g) | 9.05 |
| Fiber (g) | 1.98 |
| Sale (g) | 0.34 |
