What a brilliant combination! You will love bread, mozzarella and smoky bacon put together, as they complement each other so well when cooked – the bread turns nice and crisp and soaks up all the lovely juices, the milky mozzarella starts to melt and go really gooey. Served with a fresh herb salad and black olives this is just lovely. Great as a starter or a snack.
1.5 kg ciabatta
400 g bacon, in stripes
750 g Oldenburger Mozzarella 40% fat i.d.m.
100 g black olives
10 handfuls mixed fresh herb salad (rocket, parsley, chives, basil, chervil, mint)
2 sticks fresh rosemary
2 garlic cloves
For the Dressing
10 tbsp olive oil
freshly grounded black pepper
This dish has a delicious smokey note, which goes great with the mild mozzarella cheese and the fresh wild herb salad
Cut the ciabatta into chunks. Wash the wild herbs and pat dry. Cut the Oldenburger Mozzarella into sticks (approx. 1.5 cm x 4 cm) and wrap around the bacon. Grate off the zest of the lemon. Preheat the oven to 180 °C. Peel the garlic and cut finely.
Spread the wrapped mozzarella, the ciabatta chunks, the garlic and rosemary on a tray and put into the preheat oven for approx. 10-15 minutes.
Halve the lemon and squeeze out the juice. Season with salt and freshly ground black pepper and mix it with olive oil.
The Final Touch
Mix up the roasted ciabatta with the bacon-mozzarella rolls, herb salad and the fresh dressing and serve handwarm.
02. Real Cheese – as opposed to analogous cheese – makes all the difference when melted cheese is asked for. It has a superior taste and excellent melting qualities – and tastes great even when cooling down. Real cheese is made from fresh cow’s milk with no added flavourings. It is a highly valuable grocery and part of a health conscious diet. Cheese is an excellent source of protein and high in calcium and vitamins A, B2, B12 and D.