Bruschetta With Capocollo & Fresh Figs
I have a backlog of easy appetizers to share that I have been making over the past few months while we’ve been hosting wine tastings with our farmhouse guests here in Umbria. I like to keep my recipes seasonal and while in the spring I may use fava bean puree on my bruschetta, or make a frittata with tiny wild asparagus, in the fall I’m thinking more of Bruschetta With Melted Local Cheese & Sausage, or Stuffed Mushrooms With Sausage & Chestnuts (recipes coming soon!) We have been enjoying an abundance of fresh figs lately, so I decided to incorporate figs into a simple bruschetta. Since figs are sweet, I needed to balance the flavor with something a little salty so paired the figs with paper thin slices of Capocollo. This is yet another appetizer that can be pulled together in minutes as long as you have the right ingredients. Capocollo is often sold in a mild or sweet form or spicy and for this bruschetta I chose the mild version.
Capocollo is a traditional Italian cured meat made from the shoulder or neck of pigs. Though similar in flavor to prosciutto, as both are from pigs, prosciutto is made from the thigh or buttock of a pig or wild boar while Capocollo is always made from the shoulder or neck. I happened to find black figs at my local market the day I made these bruschetta, but any fresh, ripe fig will work just fine. I also used chestnut honey as it has a rich flavor but you can use any full flavored honey.
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