INGRIDIENTS
500g trussed cherry tomatoes
400g portobello mushrooms, stalks removed
1/4 cup (60ml) extra virgin olive oil
24 slices mild pancetta
2 bunches English spinach, trimmed, washed, dried
12 slices sourdough bread
250g fresh ricotta
DIRECTIOINS
Step 1
Preheat oven to 160°C. Place the tomatoes and mushrooms in a roasting pan.
Drizzle with 1 tablespoonful of oil and season with salt and pepper. Bake in
oven for 20 minutes or until tomatoes begin to collapse. Remove from oven and
set aside.
Step 2
Meanwhile, heat a large frying pan over high heat. Add the pancetta and
cook, turning occasionally, for 5 minutes or until crisp. Transfer to a plate.
Reserve and set aside one-quarter of the pancetta (see note). Heat half the
remaining oil in the pan and add the spinach. Cook, stirring, for 2-3 minutes
or until spinach just wilts. Season with salt and pepper. Remove from heat.
Step 3
Brush the bread slices with remaining oil. Preheat a char-grill or barbecue.
Cook the bread slices for 1 minute each side or until toasted.
Step 4
Spread the ricotta over bread slices. Top with spinach, pancetta, mushrooms
and tomatoes. Serve immediately
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