Leek, Pancetta and Feta Bruschetta

Mains food, mains, recipes, tastey recipes, recipe ingredients

Serves: 6
Preparation: 10 minutes
Cooking Time: 15 minutes

Closely related to the onion. A long, pale green vegetable, cylindrical in shape. It has a mild, sweet onion taste and is used in savoury dishes. Used as the Welsh emblem.



Ingredients

  • half a loaf of ciabatta
  • sliced thinly into 8-12 slices
  • 2 leeks, thinly sliced
  • 5 tbsp olive oil
  • 150g feta, crumbled
  • whole pack of pancetta
  • chopped sprig of rosemary, finely chopped
  • clove of garlic, peeled and chopped
  • salt and pepper to taste

Method

  1. In a frying pan, heat 2 tbsp of olive oil on a medium heat. Add the leeks, and season with salt to avoid browning.
  2. Sweat the leeks down for 15 minutes, and after 5 minutes, add the garlic and rosemary.
  3. Meanwhile, heat a dash of olive oil in a frying pan, for the pancetta. Fry the pieces of pancetta until crispy and set aside.
  4. When the leeks are soft, add the pancetta and mix together. Then add 100g of the feta and stir together.
  5. For the ciabatta, heat a frying pan to a high temperature and leave dry. Drizzle the remaining oil onto each side of the slices, and place in the frying pan. Fry each side of the bread for around 30 seconds, or until golden and crisp.
  6. Top the bread with the leek mixture.
  7. Crumble the remaining feta over the top of each bruschetta and serve.


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