apple and gorgonzola bruschetta

Apple, Gorgonzola and Pancetta Bruschetta

by Northern Life

apple and gorgonzola bruschettaServes 2

• 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.