Drizzle spiced oil over the labneh and serve with ragu on bruschetta.
Pork Ragu on Bruschetta with Labneh & Spiced Oil
Ingredients
- 750 ml (3 C) Pre-Prepared Ragu (refer to recipe)
- 1 ciabatta loaf
- olive oil, to dress
- coarse salt, to taste
- 250 ml (1 C) labneh cheese
- 45 ml (3 T) olive oil
- 5 ml (1 t) paprika
- 5 ml (1 t) cumin
- 5 ml (1 t) cayenne pepper
- 1 clove garlic, finely chopped
- juice of half a lemon
- Allergens
- This recipe contains sulphites, dairy (lactose), wheat (gluten) and soya (soy).
- Substitutions
- Pulled Pork Ragu (gluten, soy, sulphites): Use the allergen-free version of our ragu recipe.
- Ciabatta (gluten): Use gluten-free ciabatta.
- Labneh Cheese (lactose): Use coconut yoghurt labneh.
Method
- Heat the ragu over moderate heat.
- Cut the ciabatta into slices and drizzle with olive oil.
- Season slices with salt and toast in a hot frying pan.
- In a small mixing bowl, combine olive oil, paprika, cumin, cayenne, crushed garlic and lemon juice.
