Coppa Dolce Recipe

Prep the figs and nuts

If using fresh figs, rinse and gently pat dry, then halve each fig lengthwise. If using dried figs, place them in a small bowl and cover with hot water for 10 minutes, then drain and halve. Coarsely chop the toasted hazelnuts (you can toast raw hazelnuts in a dry skillet over medium heat for 4–6 minutes, shaking the pan until fragrant).

Make ricotta finish

In a small bowl, stir the ricotta with the honey, lemon zest, and a pinch (about 1/8 tsp) of sea salt flakes until smooth and slightly glossy. Taste and adjust honey or lemon zest to balance sweetness and brightness.

Dress microgreens

Toss the microgreens or baby arugula lightly with the extra-virgin olive oil and a very small pinch of salt and pepper so they remain delicate but slightly flavored.

Assemble slices

Lay each coppa slice flat on a serving board or individual plates. Using the back of a teaspoon, place about 1 tablespoon of the honey-lemon ricotta near one end of each slice. Top the ricotta with a fig half (cut side down or up, as preferred).

Add crunchy and greens

Sprinkle the chopped toasted hazelnuts over the ricotta and figs on each coppa slice. Nestle a small tuft (about 1 tablespoon) of the dressed microgreens atop or beside each assembled coppa for freshness.

Finish and season

Drizzle each assembled coppa with a few drops of aged balsamic vinegar (about 1/8 tsp per slice total) and an extra light drizzle of honey if desired (about 1/4 tsp per slice). Grind fresh black pepper over the top and finish with a few sea salt flakes to taste.

Serve

Arrange the Coppa Dolce on a platter with toasted bread or crostini on the side. Serve immediately so the coppa remains tender and the bread stays crisp.