Pork Ragu on Bruschetta with Labneh & Spiced Oil

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  • 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.


  • 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.


Drizzle spiced oil over the labneh and serve with ragu on bruschetta.