Smoky Pancetta, tomato & basil bruschetta

extra virgin olive oil recipe
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extra virgin olive oil
Extra Virgin Olive Oil
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[vc_row][vc_column][trx_title color=”#000000″]Smoky Pancetta, tomato & basil bruschetta[/trx_title][trx_title type=”3″]Ingredients[/trx_title][trx_list style=”iconed” color=”#000000″ icon=”icon-play”][trx_list_item title=”8 slices Italian stylebread”][/trx_list_item][trx_list_item title=”250g primo pancetta”][/trx_list_item][trx_list_item title=”1 punnet cherry tomatos cut in quarters”][/trx_list_item][trx_list_item title=”2 tablepoons La Barre extra virgin olive oil” link=””][/trx_list_item][trx_list_item title=”1 clove of garlic crushed”][trx_list_item title=”2 tablespoons La Barre caramelised balsamic vinegar” link=””][/trx_list_item][trx_list_item title=” 1/3 cup fresh basil leaves”][/trx_list_item][trx_list_item title=” 1 red onion, sliced finely into half circles”][/trx_list_item][/trx_list][trx_title type=”3″]Method[/trx_title][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

  1. Preheat your barbecue grill plate. Lightly coat bread slices with olive oil. Cook on a hot grill for 2-3 minutes each side or until lightly charred and smoky. Remove and set aside.
  2. Cook pancetta slices on the hot grill until lightly crisp and smoky. Transfer to a tray.
  3. Combine tomatoes, garlic, vinegar, oil, basil and onion in a medium bowl and season with salt and pepper. To serve, top bread slices with crisp torn pancetta and spoon over the tomato mixture.

This quick and delicious recipe with La Barre olive oil and vinegar takes less than 20 minutes to pull together. It looks great and tastes amazing.



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