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.
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.
Slice ciabatta bread into 4 thick slices. Top each ciabatta slice with a layer of sautéed leek and one slice of bacon.
Tear fresh mozzarella into thick long pieces and divide evenly amongst the bruschettas.
Optional: can melt the bruschetta under a hot grill under a few minutes until slightly browning before step 6.
Top with a small dollop of beetroot relish. Sprinkle with cracked black pepper and extra virgin olive oil just prior to serve.