back to recipes

Raisin bread bruschetta with San Daniele prosciutto.

easy

15min

Recipe by
Federico Quaglia

This bruschetta is a delightful mix of flavors and textures, perfectly balanced. The toasted raisin bread forms a sweet, fragrant, and crunchy base that enhances the savory tenderness of San Daniele prosciutto. The goat cheese, made even creamier by saffron dissolved in warm water, adds a rich and aromatic touch. Served with a small salad for a hint of freshness, this bruschetta is perfect as a refined appetizer or a gourmet aperitif with a unique and sophisticated flavor.

Ingredients:

12 slices of raisin bread
240 g of San Daniele prosciutto
120 g of goat cheese
1 packet of saffron

Preparation

Step 1

Start by toasting the slices of raisin bread in a toaster or on a grill until they become golden and crispy. Once ready, let them cool slightly on a plate to preserve their crunchiness without letting them become too hard.

Step 2

In a bowl, soften the goat cheese with two tablespoons of hot water in which you previously dissolved the saffron. Mix well until you get a smooth and creamy texture—this will be the rich, flavorful base for your bruschetta.

Step 3

Spread a generous amount of the saffron-infused goat cheese on each slice of raisin bread. Top with San Daniele prosciutto, or place small quenelles of goat cheese on the side for a more elegant presentation. Finish with a handful of fresh salad greens for garnish and serve immediately.

Raisin bread bruschetta with San Daniele prosciutto.

Tagliofresco