Robiola and Prosciutto Bruschetta

Robiola and Prosciutto Bruschetta

Serves 4

Robiola is a buttery Italian cheese with a rich mouthfeel and unique flavors from both cow and sheep's milks. You may never be tempted again by brie after tasting this cheese.

  • 1 loaf rustic Italian bread or sourdough baguette, cut into 16 slices
  • 1/4 cup extra virgin olive oil
  • 1 clove garlic, very finely minced
  • 4 ounces robiola cheese
  • 6 ounces very thinly sliced prosciutto
  • 1 pound plum tomatoes, chopped
  • 1 small red onion, minced
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped green olives
  • Drizzle of balsamic vinegar (optional)
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Prepare a grill, indoors or outdoors. Grill the bread on both sides until toasted. You may have to do this in two or more batches. Alternatively, use a toaster to toast bread. Mix olive oil with garlic. When bread is toasted, lightly brush olive oil and garlic mixture on one side of each piece of grilled bread. Spread a thin layer of robiola on each slice and top with thinly sliced prosciutto. In a small bowl, combine tomatoes, red onion, basil and olives. Spoon on top of bread slices and drizzle with balsamic vinegar, if desired.

Nutritional Info: 
Per Serving:350 calories (240 from fat), 27g total fat, 8g saturated fat, 50mg cholesterol, 1050mg sodium, 15g carbohydrate (2g dietary fiber, 4g sugar), 16g protein

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