Gorgonzola, Fig and Prosciutto di Parma Bruschetta
Make a delicious blue cheese spread with Gorgonzola piccante and fresh cream.
- 1 loaf good-quality ciabatta bread
- 50ml olive oil
- 225g Gorgonzola piccante
- 2 tbsp single cream
- 8 ripe figs
- 150g Prosciutto di Parma
Preheat the oven to 200°C. Cut the bread into slices about 2cm thick. Brush with olive oil and bake for five to ten minutes, until crisp and golden.
Mix the Gorgonzola piccante and cream in a small bowl. Spread the toasts with the Gorgonzola mixture and top with a slice of fig and some torn Prosciutto di Parma.