| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Jude2 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Garlic clove; crushed (optional) |
| 2 |
ts |
Greggs dried oregano |
| 1 |
|
Loaf cut into 8 chunky slices; (Vienna loaf or one |
|
|
; from the |
|
|
; Not-So-Ordinary |
|
|
; range at |
|
|
; Woolworths) |
| 4 |
|
Perfectoms; (tomatoes), each cut |
|
|
; into 6 slices |
|
|
; (discard the ends) |
|
|
Salt and ground black pepper |
| 1 |
ts |
Olive oil |
| 4 |
sl |
First Choice middle bacon; cut into thin (4 to |
|
|
6) |
|
|
; strips |
| 175 |
g |
Button mushrooms; sliced |
|
|
Creme Fraiche or sour cream to serve; (optional) |
INSTRUCTIONS
Pre-heat the oven to 220 C.
Mix the olive oil, garlic, and oregano and brush over the bread
slices.
Place onto a baking tray. Top with the tomato slices, season and cook
for
10 minutes.
Meanwhile, heat the 1 tsp olive oil in a saut. pan. Fry the bacon and
mushrooms for 2 minutes, stirring occasionally. Season lightly.
Pile onto the tomato bruschetta, add a dollop of creme fraiche or sour
cream and serve immediately.
Converted by MC_Buster.
NOTES : Makes 8
Converted by MM_Buster v2.0l.
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