Italian Fig and Prosciutto Bruschetta Story of the Dish Prep. time: 10 minutes Cook Time: 5 minutes Difficulty: 1 out of 5 Serve: 4 pieces Ingredients: 4 slices Homemade bread 4-5 figs Gorgonzola cheese qb 4 slices Prosciutto 1/2 cup Arugula 1/8 cup Honey Preparations: Cut homemade loaf of bread into four slices of equal thickness. Heat a grill and toast the bread for a few minutes on each side. Proceed with the preparation of the figs: rinse and cut them into small pieces.

Chef Marco Porceddu’s Italian beet salad combines separately cooked red and yellow beets with Gorgonzola, caramelized walnuts, radish sprouts and fresh herbs.