Bring a gourmet touch to your family breakfast table with these tasty bruschetta topped with spinach, pancetta, mushrooms and tomato.
- 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
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.
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.
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.
Spread the ricotta over bread slices. Top with spinach, pancetta, mushrooms and tomatoes. Serve immediately.