Recipes

Leek and Bacon Bruschetta

Bacon, Leek and Beetroot Bruschetta

Details

2 serves
20 minutes

Notes

This recipe works great with our Fresh Mozzarella as it provides long, perfectly sized strips, but any other Bocconcini size would work well too!

Share

Print

Ingredients

125g Fresh Mozzarella Bag
1 Medium Sized Leek
Fresh Ciabatta Bread
4 Rashers of Short Cut Bacon
100g Beetroot Relish
Extra Virgin Olive Oil
a Pat of Butter
Freshly Cracked Black Pepper

Preparation

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.

Related Products

Similar Recipes

Digital Recipe Book

Digital Download
Free 30th Anniversary E-Cookbook digital download
In celebration of our 30th Anniversary, La Casa Del Formaggio has released a FREE online cookbook to share with you! We’ve created a new recipe for each product type in our range, and they are wonderful inspiration for entertaining. We hope you enjoy these recipes with your loved ones.