Breakfast Bruschetta With Tomatoes And Mushrooms Recipe

• 2 Tbsp. extra virgin olive oil
• 1 x garlic clove, crushed (optional)
• 2 tsp Greggs dry oregano
• 1 loaf cut into 8 chunky slices, (Vienna loaf or possibly one from the Not-So-Ordinary range at Woolworths)
• 4 x Perfectoms, (tomatoes), each cut into 6 slices (throw away the ends) Salt and grnd black pepper
• 1 tsp extra virgin olive oil
• 4 slc First Choice middle bacon, cut into thin (4 to 6) strips
• 175 gm button mushrooms, sliced Creme Fraiche or possibly lowfat sour cream to serve, (optional)

1. Pre-heat the oven to 220 C.
2. Mix the extra virgin olive oil, garlic, and oregano and brush over the bread slices.
3. Place onto a baking tray.
4. Top with the tomato slices, season and cook for 10 min.
5. Meanwhile, heat the 1 tsp extra virgin olive oil in a saute/fry pan.
6. Fry the bacon and mushrooms for 2 min, stirring occasionally.
7. Season lightly.
8. Pile onto the tomato bruschetta, add in a dollop of creme fraiche or possibly lowfat sour cream and serve immediately.
9. NOTES : Makes 8

extra virgin olive oil, garlic, greggs, vienna, perfectoms, olive oil, bacon, mushrooms

Taken from cookeatshare.com/recipes/breakfast-bruschetta-with-tomatoes-and-mushrooms-91809 (may not work)