Light, full of flavour and delicious to boot, this brunch bruschetta is the perfect accompaniment to a deliciously long summer weekend brunch.
Pairing toasted sourdough with creamy ricotta, salty prosciutto and sweet and tangy balsamic-roasted tomatoes, it’s perfect alongside a glass of sparkling chardonnay or a crisp Pinot Grigio. And the best bit? It takes less than 10 minutes to prep and you can have this brunch bruschetta on the table in 30.
This recipe was created by Jacob’s Creek
Serves 8 | Prep 10 minutes | Cook time 30 minutes
- 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
- 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.
- 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.
- Spread bread slices evenly with ricotta. Top with spinach, prosciutto and tomato. Season. Sprinkle with basil leaves and drizzle with balsamic glaze to serve.
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