Bruschetta with Bacon and Melted Cheese


  • 8 streaky rashers, grilled crisp
  • 1 French stick
  • 2-3 tablesp. olive oil
  • 2 peppers, deseeded, quartered, grilled and skin removed
  • Fresh herbs –sprig of thyme or a few basil leaves
  • 100g approx. farmhouse cheese, sliced


Divide the French stick in four. Cut each quarter in half lengthways. Dip the cut sides in olive oil, place under a hot grill for 2-3 minutes. Remove.Top each slice with bacon, peppers, herbs and finally the cheese. Grill for another 2-3 minutes to melt the cheese – perfect!