Leek and Bacon Bruschetta

Bacon, Leek and Beetroot Bruschetta


2 serves
20 minutes


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




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


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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