Bruschetta with Robiola, dried tomatoes, olives and almonds

Method

Toast the bread and roughly chop the green and black olives as it cools. Then chop the almonds. Evenly mix the chopped olives and almonds with Robiola Osella. Pat the dried tomatoes with a sheet of kitchen roll to eliminate any excess oil. Thickly spread Robiola Osella on each slice of bread and place the dried tomatoes on top.