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Receta Breakfast Bruschetta With Tomatoes And Mushrooms
by Global Cookbook

Breakfast Bruschetta With Tomatoes And Mushrooms
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Ingredientes

  • 2 Tbsp. extra virgin olive oil
  • 1 x garlic clove, crushed (optional)
  • 2 tsp Greggs dry oregano
  • 1 loaf cut into 8 chunky slices, (Vienna loaf or possibly one from the Not-So-Ordinary range at Woolworths)
  • 4 x Perfectoms, (tomatoes), each cut into 6 slices (throw away the ends) Salt and grnd black pepper
  • 1 tsp extra virgin olive oil
  • 4 slc First Choice middle bacon, cut into thin (4 to 6) strips
  • 175 gm button mushrooms, sliced Creme Fraiche or possibly lowfat sour cream to serve, (optional)

Direcciones

  1. Pre-heat the oven to 220 C.
  2. Mix the extra virgin olive oil, garlic, and oregano and brush over the bread slices.
  3. Place onto a baking tray. Top with the tomato slices, season and cook for 10 min.
  4. Meanwhile, heat the 1 tsp extra virgin olive oil in a saute/fry pan. Fry the bacon and mushrooms for 2 min, stirring occasionally. Season lightly.
  5. Pile onto the tomato bruschetta, add in a dollop of creme fraiche or possibly lowfat sour cream and serve immediately.
  6. NOTES : Makes 8