Bruschetta with figs 

This intriguing bruschetta with figs and rawprosciutto is a perfect appetizer to serve with a good glass of wine. The combination of fruit and cold cuts is increasingly in vogue and in this recipe it is enriched even more! Crunchy slices of bread are the perfect base to welcome the creamy cheese and the embrace between the sweet figs and the tender slices of raw prosciutto: a set of flavors to bite! The bruschetta of figs and raw prosciutto is proof that when the weather plays against you can prepare equally appetizing dishes! Also try the fig crouton for a tasty vegetarian version or the fig sandwich, for a quick but incredibly appetizing lunch.

INGREDIENTS

Bread 200 g

Figs 200 g

Sweet raw prosciutto (8 slices) 100 g

Robiola 200 g

Chives 5 wires

Honey 20 g

Salt to taste

Black pepper to taste

PREPARATION

To prepare the bruschetta with figs and raw dessert cut the loaf of bread obtaining four slices of equal thickness. Heat a grill and toast the bread for a few minutes on each side. Keep the bruschetta aside. Now dedicate yourself to the cream cheese. Rinse the chives and chop finely. Add it to a bowl with robiola cheese and mix the ingredients well. Season with salt and pepper and keep aside. Proceed with the preparation of the figs: rinse them, cut them in half and each half into three parts. Brush them with honey over the entire surface. Arrange them on the hot grill: cook them a few seconds per side, taking care to turn them with kitchen tongs. Now everything is ready to compose the bruschetta. Take a slice of bread, spread over the cream of robiola and chives. Place two slices of raw ham in the center of the slice of bread and around the slices of fig. Repeat the operation for the other slices of bread. Your bruschetta with figs and sweet raw is now ready to be served!

PRESERVATION

It is preferable to consume bruschetta with figs and raw dessert as soon as they are ready because they can be savored still crunchy. However, it is possible to prepare bread and cream of robiola and chives in advance and compose just before serving. You can keep the robiola and chives cream in the refrigerator, closed in an airtight container or in a bowl with food film in contact for a maximum of 2 days. It is not recommended to freeze.

ADVICE

Customize your bruschetta! Instead of robiola, use the cream cheese you prefer such as goat cheese with a more intense and acidic taste. Instead of the sweet raw ham of the classic raw ham. A further variation: do not grill the figs and place them raw on top of the bruschetta!

CURIOSITY

Bruschetta is a term that derives from "bruscato", that is rustic toasted bread! This term boasts Lazio and Abruzzo origins even if it then spread throughout Italy.