A mixture of Mediterranean aromas and tastes with fig balsamic cream giving a pleasant aftertaste.
2 slices of prosciutto with breadsticks
2 tbsp cream cheese
30 ml Alfa Leone lemon juice
2 tbsp Alfa Leone fig balsamic cream
1 tbsp. Alfa Leone balsamic vinegar
2 tbsp. Alfa Leone extra virgin olive oil
Spread the cream cheese in the prosciutto slices and bake it in a preheated oven of 220° Celcius for 5 minutes. In a bowl, add and mix the iceberg with lemon juice. Cut the fennel in slices, marinate it with lemon juice and salt and add it to the salad. Then pour over the fig balsamic cream, balsamic vinegar, olive oil and mix it it all together. Serve the salad with the breadsticks and add prosciutto with cream cheese.