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Breakfast bruschetta
Breakfast bruschetta
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate your breakfast with gourmet bruschetta topped with spinach, pancetta, mushrooms, and tomato.
Ingredients:
  • 500g trussed cherry tomatoes
  • 400g portobello mushrooms, stalks removed
  • 60ml olive oil
  • 24 slices mild pancetta
  • 2 bunches English spinach, trimmed, washed, dried
  • 12 slices sourdough bread
  • 250g fresh ricotta
Instructions:
  • Preheat your oven to 160°C. In a roasting pan, combine tomatoes and mushrooms, then drizzle with 1 tablespoon of oil. Season with salt and pepper, then bake for 20 minutes until tomatoes start to collapse. Set aside after removing from the oven.
  • Heat a large frying pan over high heat. Cook the pancetta until crisp, about 5 minutes. Transfer to a plate and set aside a quarter of the pancetta. Heat half of the remaining oil in the same pan and sauté the spinach until just wilted, about 2-3 minutes. Season with salt and pepper, then remove from heat.
  • Brush the bread slices with the remaining oil, then toast them on a preheated char-grill or barbecue for about 1 minute per side until golden brown.
  • Spread creamy ricotta cheese generously over slices of hearty bread. Layer with fresh spinach leaves, crispy pancetta, sautéed mushrooms, and juicy cherry tomatoes. Enjoy this delicious meal right away.

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