Mini bruschetta with smoked dried duck breast

Prepare the bread: Slice the country bread and toast it until it is golden and crunchy.

Make the piquillos fondue: In a pan, sauté chopped shallots and garlic in olive oil, then add the piquillos and allow them to soften slightly.

Marinate the figs: Cut the figs into quarters and let them marinate in balsamic vinegar to flavor and tenderize them.

Assemble the bruschettas: Spread the piquillos fondue on the toasted bread slices, then place the slices of smoked duck breast harmoniously on top.

Finalize the presentation: Sprinkle with fresh savory and freshly ground pepper to add a touch of freshness and flavor.