bruschetta caprese

Name: bruschetta caprese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g Mushrooms; 150 g cherry tomatoes; 4 Stem/s Parsley; 1 TABLESPOON Oil; 250 g Mozzarella; 4 Disc/s Bacon; 4 Disc/s farmhouse bread; 7-10 Tbsp Pepper

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

It is best to cut the cheese directly from the fridge. Recommended flavour: creamy and intense organic mozzarella.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g Mushrooms
150 g cherry tomatoes
4 Stem/s Parsley
1 TABLESPOON Oil
250 g Mozzarella
4 Disc/s Bacon
4 Disc/s farmhouse bread
7-10 Tbsp Pepper

Directions

1
Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Clean, clean and slice the mushrooms. Wash and finely dice tomatoes. Wash parsley, shake dry, pluck off leaves and chop. Cut mozzarella into slices.
2
Heat 1 tablespoon of oil in a frying pan. Fry the bacon in it until crispy, take it out. Roast bread briefly in the bacon fat, then cover with cheese, bacon and mushrooms. Bake in the oven for about 5 minutes. Sprinkle with tomatoes and parsley. Season with pepper.