recipe of homemade Tomato, mushroom and pancetta skewers

Hai, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato, mushroom and pancetta skewers. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato, mushroom and pancetta skewers is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato, mushroom and pancetta skewers is something that I’ve loved my entire life.

Table of Contents


  • 6 thin slices pancetta, halved
  • 12 (280g) cup mushrooms
  • 2 x 250g punnets cocktail truss tomatoes
  • Olive oil cooking spray
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • 2 teaspoons finely chopped fresh tarragon


  • Step 1
    Fold each piece of pancetta in half. Thread 1 mushroom, 1 piece of pancetta and 1 tomato onto 1 skewer. Repeat. Place on a baking tray. Thread remaining skewers with remaining mushrooms, pancetta and tomatoes. Spray with oil.
  • Step 2
    Place oil, vinegar and tarragon in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
  • Step 3
    Heat a barbecue plate or chargrill on medium heat. Cook skewers, turning, for 6 to 8 minutes or until vegetables are tender and pancetta is crisp. Transfer to a plate. Drizzle with dressing to serve.

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