Pork ragu on bruschetta with labneh & spiced oil


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

olive oil

coarse salt

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.

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