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Robiola & Muffalata Bruschetta

Ingredients

  • 1 loaf Marconi French Bread
  • 1/2 lb Roviola cheese
  • 3/4 tbsp proscuitto thinly sliced
  • 3 tbsp Di Gregorio Extra Virgin Olive Oil
  • 6 tbsp Di Gregorio Muffalata spread
  • 1 can chopped Carmelina tomatoes drained
  • 4 tbsp fresh basil chopped
  • drizzle lightly with Di Gregorio balsamic vinegar

Instructions

  1. Preheat oven to 350°F.
  2. Slice bread on the diagonal in about 1 – 1 1/2 inch slices.
  3. Toast bread.
  4. In a small bowl, mix olive oil with muffalatta spread. Set aside.
  5. In a bowl, combine the Carmelina tomatoes and fresh basil. Set aside.
  6. Once the bread is lightly toasted, spread a thin layer of robiola on each slice of bread then top with a half slice of prosciutto.
  7. Spoon olive oil and Muffalata mixture on top of the prosciutto.
  8. Spoon tomato mixture on top of muffalata and drizzle lightly with balsamic vinegar.