Pink Lady apple, gorgonzola and pancetta bruschettaPosted on: 31 July 2014 by Gareth Hargreaves
Delicious light summer snack with sweet apple complementing tangy gorgonzola and the rich smokey tones of the pancetta.
This makes the perfect lazy Sunday Brunch, just oozing with flavour. If you want you can use smoked streaky bacon instead of pancetta.
Preparation time: 5 minutes
Cooking time: 10 minutes
4 thin slices smoked pancetta
2 thick slices of ciabatta or rustic bread
1 tbsp olive oil
15g unsalted butter
1 Pink Lady apple, cored and thickly sliced
50g gorgonzola, sliced
a few wild rocket leaves
Heat a non-stick frying pan until hot and cook the pancetta slices for 1-2 minutes until golden and crispy, turning halfway. Set aside on a sheet of kitchen paper. Then break into large pieces.
Add the ciabatta slices to the pancetta pan and toast for 1-2 minutes, turning halfway until lightly toasted and the pancetta juices have been absorbed. Remove and set aside.
Allow the pan to cool down slightly off the heat. Then return to the heat and add the olive oil and butter. Gently heat until melted and then cook the Pink Lady slices for 3-4 minutes, gently turning until lightly golden.
To serve top each ciabatta slice with the cooked Pink Lady apple, sliced Gorgonzola and rocket. Top each with the pancetta pieces and serve immediately.
This recipe was provided by Pink Lady Apples
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