2 - large slices of sourdough bread (from the middle of a round loaf)
2 tsp - olive oil
6 slices - Soleterra d’Italia contadino salami
6 slices - Soleterra d’Italia Calabrese piccante salami
½ cup - arugula
¾ cup - sliced plums, peaches or apricots
1 tsp - brown sugar
1 ea - strawberries, sliced
1 pinch - sea salt
2 slices - Soleterra d’Italia prosciutto, cut crosswise into one-inch strips
2 tbsp - goat cheese
Grill bread lightly on both sides and rub with half the olive oil. Lay the campagnolo and Calabrese salami slices on the bread. Spread arugula on top.
Preheat a pan to medium, drizzle the rest of the olive oil and add the stone fruit. Stir in brown sugar and cook until the fruit is lightly browned. Turn them over and brown the other side. Mix in the strawberry slices and pinch of sea salt and remove from heat.
Spoon the caramelized fruit on the arugula and lay strips of prosciutto on top. Top with crumbled goat cheese. Cut the bruschetta crosswise into bite size portions and serve.