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.

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