Milano Breakfast Bruschetta

Our Milano Breakfast Bruschetta is a great breafkast idea, served with crispy pancetta or bacon and topped with mozarella and sundried tomatoes. Quick, easy and delicious!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: Italian
Servings: 1


  • Frying Pan
  • Oven
  • Knife


  • 1 Slice Sourdough Bread
  • 1 tbsp Olive Oil
  • 1 Slice Pancetta or Unsmoked Bacon
  • 2 Sundried Tomatoes Cut into quarters
  • 2 Slices Mozarella
  • 1 tbsp Sundried Tomato Tapenade Or Sundried Tomato Pesto
  • 1 tsp Chives Cut finely
  • 2 Leaves Basil Torn


  • Preheat oven to 200°C.
  • Spread olive oil on both sides of the sourdough bread. Add to a baking sheet and bake for 3-5 minutes flip over and heat for a further 3-5 minutes. While your sourdough is in the oven add some oil to a pan over medium to high heat, and fry bacon until crisp.
  • Remove sourdough from the oven and spread tomato tapenade on oneside, top with the cooked bacon, mozzarella and sunblush tomato quarters. Return to the oven or under a grill under the mozarella has melted.
  • Once the mozarella has melted, remove from the oven, add to a plate and garnish with chives & torn basil leaves. Serve immediately. Buon appetito!