Creamy cheese and ragu piled on bruschetta make a #JustDelicious dinner that’ll make your tastebuds explode!
750ml (3c) pre-prepared ragu (refer to recipe)
1 ciabatta loaf
45ml (3T) olive oil
5ml (1t) paprika
5ml (1t) cumin
5ml (1t) cayenne pepper
1 garlic clove, finely chopped
juice of half a lemon
250ml (1c) labneh cheese
- Heat the ragu over moderate heat.
- Cut the ciabatta into slices and drizzle with olive oil.
- Season the slices with salt and toast in a hot frying pan.
- In a small mixing bowl, combine the olive oil, paprika, cumin, cayenne pepper, garlic and lemon juice.
Drizzle the spiced oil over the labneh and serve with ragu on the bruschetta.