Apricots with ricotta and speck
Bocconcini di albicocche, ricotta e speck
I love serving apricots with ricotta and speck as a delicious summer antipasto due to the colours, the crispiness and the surprising marriage of sweet and savoury flavours.
Even though apricots are rather sweet, they are a welcome addition to savory dishes, like salads and stews. These apricots filled with ricotta and speck are perfect nibbles that can be made hours in advance, when you are entertaining.
20 fresh apricots
100 g ricotta – preferable made from goats milk
50 g speck Alto Adige
Fry the speck in the oven or in a moderately hot frying pan.
Leave the fried speck on a kitchen towel to keep them crisp.
Chop the basil leaves and mix them with the ricotta and punch of salt.
Cut the top off each apricot, remove the stone, and fill each cavity with the ricotta and basil mixture.
Arrange the ricotta stuffed apricots on a serving plate and add a piece of fried speck to each.
Keep the apricots with ricotta and speck chilled until they are served.