Pink Lady apple, gorgonzola and pancetta bruschetta

Posted 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.

apple, gorgonzola and pancetta bruschetta

This makes the perfect lazy Sunday Brunch, just oozing with flavour. If you want you can use smoked streaky bacon instead of pancetta.

Serves 2

Preparation time: 5 minutes

Cooking time: 10 minutes

 

Ingredients

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

 

Method

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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