BRUSCHETTA

SHARE A MEMORABLE FESTIVE BRUNCH WITH THIS BRUSCHETTA RECIPE.

Got friends coming for brunch? Serve up a stylish platter of sourdough toast topped with creamy ricotta, prosciutto and balsamic-roasted tomatoes.

INGREDIENTS

  • 400g cherry truss tomatoes 
  • 1 tbs balsamic vinegar 
  • 8 slices sourdough bread 
  • 300g ricotta 
  • 150g baby spinach leaves 
  • 8 slices prosciutto 
  • Basil leaves, to serve 
  • Balsamic glaze, to serve 

EQUIPMENT

METHOD

Serves 8  
Prep 10 mins  

Cooking 30 mins 

1. Preheat oven to 180˚C (160˚C fan-forced). Line a baking tray with baking paper. Place tomatoes on lined tray and spray with olive oil spray. Drizzle with vinegar. Season. Bake for 12-15 mins or until tomatoes begin to collapse. 

 

2. Heat a barbecue grill or chargrill on medium heat. Spray bread slices with olive oil spray. Cook each side for 1 min or until toasted and golden. 

 

3. Spread bread slices evenly with ricotta. Top with spinach, prosciutto and tomato. Season. Sprinkle with basil leaves and drizzle with balsamic glaze to serve. 

WINE MATCH

CLASSIC

Chardonnay Pinot Noir