Bruschette al Formaggio Robiola

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Called Bruschette al Formaggio Robiola, this is a simple bruschetta to make but you must use the best ingredients you can find.

Serves 4 (doubles easily)


4 large slices of sourdough bread
200g soft goat’s cheese (see our note about cheeses you can use)
4 slices Prosciutto Crudo
Rocket leaves, washed and dried and roughly chopped
Extra virgin olive oil


1. Cut the bread in half and place it in a dry pan over a medium heat. Toast on both sides until golden.

2. Spread a layer of goat’s cheese on the bread, lay the Prosciutto Crudo and top with rocket leaves and a drizzle of olive oil.

Goat’s Cheese and Prosciutto Crudo Recipe Note

The Cheese: For authenticity you should use an Italian goat’s cheese but any Irish goat’s cheese like Ardagh Castle, Ardsallagh, Bluebell Falls, Boilíe, Knockdrinna or Wicklow Goat’s Log would do very well indeed. Ideally the cheese should be spreadable but it is equally delicious with a thin slice of hard goat’s cheese.

Bread: Simple recipes depend on exceptional ingredients. You need to use decent artisan bread. Adjust the number of slices if you use a baguette (you will need 8 slices of baguette as they are smaller).




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