Bruschetta with robiola, figs, bresaola, and maple syrup
Five minutes, eight bruschettas
Toasted homemade bread, spread with robiola cheese, a slice of bresaola, half a fig with a walnut inside, and a small mint leaf. On top, a teaspoon of Very Dark maple syrup.
No cooking required other than toasting the bread: assemble and serve.
5 min
Prep time
Aperitif
Category
Low
Difficulty
2 portions
Servings
What is needed
Serves 8 bruschetta, 2 people.
8 slices of homemade bread
8 slices (100g) of bresaola
200g figs
100g robiola cheese
8 walnuts
Pure Very Dark Maple Syrup
Mint leaves
Six steps
Bread
Toast the slices for a few minutes and set them aside.
The figs
Cut them in half and place a walnut in the middle of each.
Robiola cheese
Spread it on each bruschetta.
Bresaola
Place a slice in the center of the bread slice.
Compose
Top with a fig and a mint leaf.
The syrup
Spoon it over all the bruschetta.
Two things to know
First, toast the bread and let it cool. If hot, it will melt the robiola and the bruschetta will become soggy.
The syrup goes on last, just before serving: here, the Very Dark is essential because its flavour can be tasted alongside the bresaola.
The ingredient
The variety used in this recipe. Very Dark, intense flavor: the strongest of the four, for long cooking times.
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