Brunch Bruschetta

To keep the festive celebrations going, whether you're hosting a sparkling brunch or looking to bring something special to your next get-together, Jacob's Creek have the perfect recipe.

This fresh and full-flavoured Brunch Bruschetta of toasted sourdough topped with creamy ricotta, prosciutto and balsamic-roasted tomatoes is a holiday must-have! Bring this colourful dish to the table and pair it perfectly with a glass of Jacob's Creek Sparkling Chardonnay Pinot Noir – an unbeatable summer brunch combination.

Serves: 8
Prep: 10 mins
Cooking: 30 mins

Ingredients
400g cherry truss tomatoes
1 tbs balsamic vinegar
8 slices sourdough bread
300g ricotta
150g baby spinach leaves
8 slices prosciutto
Basil leaves, to serve
Balsamic glaze, to serve

Method
Preheat oven to 180˚C (160˚C fan-forced). Line a baking tray with baking paper. Place tomatoes on lined tray and spray with olive oil spray. Drizzle with vinegar. Season. Bake for 12-15 mins or until tomatoes begin to collapse.
Heat a barbecue grill or chargrill on medium heat. Spray bread slices with olive oil spray. Cook each side for 1 min or until toasted and golden.
Spread bread slices evenly with ricotta. Top with spinach, prosciutto and tomato. Season. Sprinkle with basil leaves and drizzle with balsamic glaze to serve.

wine  Match: Jacob's Creek Chardonnay Pinot Noir
RRP: $14.99