Ingredients Jump to Instructions ↓

  1. Ingredients (serves 12)

  2. 500g trussed cherry tomatoes

  3. 400g portobello mushrooms, stalks removed

  4. 1/4 cup (60ml) extra virgin olive oil

  5. 24 slices mild pancetta

  6. 2 bunches English spinach, trimmed, washed, dried

  7. 12 slices sourdough bread

  8. 250g fresh ricotta

Instructions Jump to Ingredients ↑

  1. Preheat oven to 160°C. Place the tomatoes and mushrooms in a roasting pan. Drizzle with 1 tablespoonful of oil and season with salt and pepper. Bake in oven for 20 minutes or until tomatoes begin to collapse. Remove from oven and set aside.

  2. Meanwhile, heat a large frying pan over high heat. Add the pancetta and cook, turning occasionally, for 5 minutes or until crisp. Transfer to a plate. Reserve and set aside one-quarter of the pancetta (see note). Heat half the remaining oil in the pan and add the spinach. Cook, stirring, for 2-3 minutes or until spinach just wilts. Season with salt and pepper. Remove from heat.

  3. Brush the bread slices with remaining oil. Preheat a char-grill or barbecue. Cook the bread slices for 1 minute each side or until toasted.

  4. Spread the ricotta over bread slices. Top with spinach, pancetta, mushrooms and tomatoes. Serve immediately.


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