Bayonne ham and gorgonzola open sandwich

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Tarte en fleur

Bayonne ham and gorgonzola open sandwich

Preparation 10 minutes
Service 4 people
Difficulty 2/10


  • 6 slices wholemeal bread
  • 150gr mascarpone gorgonzola
  • 2 figs
  • 6 thin slices Bayonne ham
  • 40g pine nuts
  • Olive oil
  • Salt and pepper


  1. Cut the slices of wholemeal bread in half and toast them. Spread them generously with mascarpone gorgonzola. Add some thinly sliced Bayonne ham.
  2. Wash and quarter the figs and place them on each sandwich. Toast the pine nuts in a hot frying pan and sprinkle over the sandwiches. Drizzle with olive oil, add a twist of freshly ground pepper and serve.