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Bruschetta with Tost’o’chèvre

Serves 1
Preparation time : 15 mins
Cooking time : 2 mins
Difficulty : easy


Tost’o’chèvre                         70 g
Bruschetta                             1
Olive Oil                                1 tablespoon
Mixed ground peppercorns       2 pinches
Sliced tomatoes                     40 g
Pancetta                                3 thin slices
Chopped red onions               1 teaspoon
Rocket leaves                        25 g
Basalmic vineagar                  1 teaspoon
Table salt                              1 pinch


- Lightly toast the bruschetta in the oven at 180 °C for 2
minutes.
- Season the Tost’o’chèvre using the olive oil, salt and pepper
- Spread onto the bruschetta and add the tomatoes
- Heat a dry frying pan and brown the slices of pancetta
- Lay these on top of the tomatoes
- Add the rocket leaves (dressed).
- Add the chopped red onion
- Serve immediately





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