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!
- 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!