Robiola is a buttery Italian cheese with a rich mouthfeel and unique flavors from both cow and sheep's milks. You may never be tempted again by brie after tasting this cheese. Serves 4 · 1 loaf rustic Italian bread or sourdough baguette, cut into 16 slices · 1/4 cup extra virgin olive oil · 1 clove garlic, very finely minced · 4 ounces robiola cheese · 6 ounces very thinly sliced prosciutto · 1 pound plum tomatoes, chopped · 1 small red onion, minced · 3 tablespoons chopped fresh basil · 3 tablespoons chopped green olives · Drizzle of balsamic vinegar (optional)
Prepare a grill, indoors or outdoors. Grill the bread on both sides until toasted. You may have to do this in two or more batches. Alternatively, use a toaster to toast bread. Mix olive oil with garlic. When bread is toasted, lightly brush olive oil and garlic mixture on one side of each piece of grilled bread. Spread a thin layer of robiola on each slice and top with thinly sliced prosciutto. In a small bowl, combine tomatoes, red onion, basil and olives. Spoon on top of bread slices and drizzle with balsamic vinegar, if desired. Nutrition Info Per serving (About 8oz/219g-wt.): 350 calories (240 from fat), 27g total fat, 8g saturated fat, 16g protein, 15g total carbohydrate (2g dietary fiber, 4g sugar), 50mg cholesterol, 1050mg sodium Recipes from www.wholefoodsmarket.com/recipes