Breakfast Bruschetta

Here’s something Nameeth cooked up for me the other day. Why the boring toast & egg, how about a breakfast bruschetta or a garden leafy omelet instead? I say nothing is sexier than your man bringing you a heavenly tray of breakfast in bed. ;)

300gms cherry tomatoes
4 large portobello mushrooms, stalks removed
1/4 cup extra virgin olive oil (I used cold pressed)
6 slices mild pancetta or Bacon (optional)
2 bunches baby spinach, trimmed, washed, dried
100g fresh ricotta
Slices of Ciabatta

Method:
Preheat oven to 160°C. Place the tomatoes and mushrooms in a pan. Drizzle with 1 tablespoonful of oil and season with salt and pepper. Cook until tomatoes begin to collapse. Remove from stove and set aside.
In the same pan, add the pancetta and cook, turning occasionally, for 5 minutes or until crisp. Transfer to a plate.
Heat half the remaining oil in the pan and add the spinach. Cook, stirring, for 2-3 minutes or until spinach starts to wilt. Season with salt and pepper. Remove from heat.
Brush the bread slices with remaining oil. Cook the bread slices for 1 minute each side or until toasted.
Spread the ricotta over bread slices. Top with spinach, pancetta, mushrooms and tomatoes. Serve immediately.

I love having mine with a dash of piri piri and Tabasco. Mmmmmm Divine! If you’re vegetarian, try substituting the pancetta for Veggie sausages or capsicum. Get creative!