Tomato Sfilati with Prosciutto Ham & Robiola Cheese with Basil


(serves 12)
  • 12 Tomato Sfilati
  • 7 oz (200 g) of robiola cheese or other fresh cheese
  • A small bunch of basil
  • 2 tablespoons of flaked almonds
  • 12 thin slices of prosciutto
  • 2 tablespoons of grated pecorino cheese
  • 1 tablespoon of olive oil


Prepared a creamy mixture by blending the robiola cheese with the basil leaves, sliced almonds, grated cheese and a drizzle of oil. Season with salt and pepper and, with the help of a piping bag with a star nozzle, place in some individual serving bowls.

Garnish with a basil leaf and almond flakes.

Wrap each one of the Tomato Sfilati in a thin slice of prosciutto and serve.​