Cut four bread slices and toast them on the grill a few minutes per side, then keep them apart. Rinse and finely chop the chives, add it to the robiola cheese and mix well. Season the mixture with salt and pepper to taste and keep it aside. Rinse the figs, cut them into two halves, and slice each half into three. Glaze each fig slice with the acacia honey. Now, you have everything to compose your bruschetta: take a slice of grilled bread, spread the robiola cream with chives over it. Put two slices of Prosciutto Toscano DOP on the cream and finish with two or three pieces of fig. Repeat for the other slices of bread.


200 g of whole grain bread
200 g of Figs
100 g of Prosciutto Toscano DOP
200 g of Robiola cheese
5 blades of chives
20 g of Acacia honey
Salt and pepper to taste