Apple, Gorgonzola and Pancetta Bruschetta

    June 27, 2016

    • Yields: 2


    4 Thin slices smoked pancetta


    2 Thick slices of ciabatta or rustic bread

    1 Olive oil

    15 g Unsalted butter

    1 Pink Lady apple, cored and thickly sliced

    50 g Gorgonzola, sliced

    a few wild rocket leaves


    1Heat a non-stick frying pan until hot and cook the pancetta slices for 1-2 minutes until golden and crispy, turning halfway.

    2Set aside on a sheet of kitchen paper.

    3Then break into large pieces.

    4Add 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.

    5Remove and set aside.

    6Allow the pan to cool down slightly off the heat.

    7Then return to the heat and add the olive oil and butter.

    8Gently heat until melted and then cook the Pink Lady slices for 3-4 minutes, gently turning until lightly golden.

    9To serve, top each ciabatta slice with the cooked Pink Lady apple, sliced Gorgonzola and rocket.

    10Top each with the pancetta pieces and serve immediately.


    0 Reviews


    All fields are required to submit a review.