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Robiola and Prosciutto Bruschetta

Serves 4
Time 15 min
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.
Ingredients
  • 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 prosciutto
  • 1 pound plum tomatoes, chopped
  • 1 small red onion, v
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped green olives
  • Drizzle of balsamic vinegar (optional)
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Method

Prepare a grill.

Grill the bread on both sides until toasted.

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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 prosciutto
  • 1 pound plum tomatoes, chopped
  • 1 small red onion, v
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped green olives
  • Drizzle of balsamic vinegar (optional)
Shop with Prime

Exclusively for Prime members in select ZIP codes.