• 200gFresh Mozzarella (at Room Temperature)
  • 1Medium Sized Leek
  • Fresh Ciabatta Bread
  • 4Rashers of Short Cut Bacon
  • 100gBeetroot Relish
  • Extra Virgin Olive Oil
  • a Pat of Butter
  • Freshly Cracked Black Pepper


  1. Wash leek and slice into thin rings. Add a tiny bit of olive oil and pat of butter to a skillet pan and place over high heat. Once hot, add sliced leeks and sauté until slightly caramelized. Remove leek from pan and put aside.
  2. Pan should still have a bit of oil, if not, add a tiny bit more and cook bacon in the pan until starts to brown and curl. Remove from heat.
  3. Slice ciabatta bread into 4 thick slices. Top each ciabatta slice with a layer of sautéed leek and one slice of bacon.
  4. Tear fresh mozzarella into thick long pieces and divide evenly amongst the bruschettas.
  5. Optional: can melt the bruschetta under a hot grill under a few minutes until slightly browning before step 6.
  6. Top with a small dollop of beetroot relish. Sprinkle with cracked black pepper and extra virgin olive oil just prior to serve.
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