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Bacon, Mozzarella & Baked Bean Jaffles

monthly-recipe-march

Serves: 6
INGREDIENTS
8 rashers streaky bacon, chopped
2 tbs extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, crushed
6 thyme sprigs, leaves picked
2 tbs tomato paste
400g can chopped tomatoes
400g can cannellini beans, rinsed, drained
1/3 cup (25g) grated parmesan
50g unsalted butter, softened
12 slices white bread
2 cups (200g) grated tasty cheese
250g buffalo mozzarella, torn into pieces

Directions
Place the bacon and oil in a cold frypan, then place over medium heat. Cook for 3-4 minutes until golden. Add the onion and cook for 3-4 minutes until soft. Add garlic, thyme and tomato paste, and cook, stirring for 2-3 minutes, then add tomato and cook for a further 8-10 minutes until reduced. Add the beans and cook for 2 minutes to warm through. Remove from heat and stir through parmesan.

Preheat a jaffle maker. Butter one side of bread, turn half of the slices, butter-side down, and place on a piece of baking paper. Top with bean mixture, tasty cheese and mozzarella. Top with remaining bread slices, buttered-side up. In batches, toast for 8 minutes or until golden. Serve hot.

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