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Crostoni with Robiola, Grapes and Rosemary

  • I LOVE ITALIAN FOOD
  • Jan 4, 2017
  • 1 min read

INGREDIENTS: slices of bread, 4 black grapes, 9oz robiola, 9oz grated pecorino, 1 tablespoon extra virgin olive oil, 1 tablespoon rosemary, 2 sprigs salt, to taste pepper, to taste

METHOD: Roast bread on the contact grill - De’Longhi on both sides. Wash grapes, pat dry and toss them in a pan for 2-3 minutes with a tablespoon of oil and a sprig of rosemary. In a bowl mix a tablespoon robiola, pecorino, the chopped rosemary left, and ground pepper. Spread Robiola cream on the crouton and lay grapes. Serve immediately.

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