• 1 slice semolina bread

  • 50 ml water

  • 20 g CICIONI

  • 4 dried figs

  • 5 ml Marsala

  • 5 ml agave nectar

  • 1 sprig rosemary

  • dried thyme

  • salt


Remove the stem from the figs and quarter. Put them in a small pan with a thick bottom and cook for about 10 minutes on low with the water, agave nectar and a pinch of salt. Add the Marsala and cook down. Turn off the burner as soon as the mixture looks like jam. Add some chopped rosemary.

Toast the bread, spread with the fig compote, layer with the sliced CICIONI, and sprinkle with more rosemary and the thyme.