Ingredients for 4 people

12 figs (preferably organic)

8 croutons of wholemeal bread

8 slices of stretched cured bacon

4 slices of Parma ham

80 g of cow's milk ricotta

60 g of gorgonzola dop

40 g of capers from Pantelleria I.G.P. in sea salt

Zibibbo grape elixir

8 caper leaves in extra virgin olive oil

1 tablespoon of pine nuts

1/2 tablespoon of chopped hazelnuts

Extra virgin olive oil

Salt and pepper

Execution:

Desalt the capers in cold water, wash the figs, dab them with kitchen paper then cut 8 crosses without separating the wedges and insert in each fig a piece of gorgonzola, a few pine nuts, then wrap them with the slices of bacon and arrange them inside. a baking dish, complete with a few teaspoons of zibibbo grape elixir and bake in the oven with grill function for 6/7 minutes.

In the meantime, toast the slices of bread in the oven or on a grill, after having lightly oiled them, separately mix the ricotta with the well-drained capers, a pinch of salt, a pinch of pepper and a couple of tablespoons of oil.

Spread the cream obtained on four slices of bread then stuff them with the ham alternating with the fig wedges, complete with the caper leaves and the chopped hazelnuts

Remove from the oven the figs, now ready and arrange them on the remaining croutons and serve.