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Pork Ragu on Bruschetta with Labneh & Spiced Oil
Pork Ragu on Bruschetta with Labneh & Spiced Oil

Creamy cheese and ragu piled on bruschetta make a #JustDelicious dinner that’ll brush your tastebuds!

Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
Serves: 4



750 ml (3 C)

Pre-Prepared Ragu refer recipe

1 loaf

ciabatta bread


olive oil, to dress


coarse salt, to taste

250 ml (1 C)

labneh cheese

45 ml (3 T)

olive oil

5 ml (1 t)


5 ml (1 t)


5 ml (1 t)

cayenne pepper

1 clove

garlic, finely chopped


juice of half a lemon


  • Heat the ragu over moderate heat.

  • Slice the ciabatta and drizzle with olive oil.

  • Season slices with salt and toast in a hot frying pan.

  • In a small mixing bowl, combine olive oil, paprika, cumin, cayenne, crushed garlic and lemon juice.


  • Drizzle spiced oil over the labneh and serve with ragu on bruschetta.


  • This recipe contains sulphites, dairy (lactose), wheat (gluten) and soya (soy).


  • Pulled Pork Ragu (gluten, soy, sulphites): Use the allergen-free version of our ragu recipe.

  • Ciabatta (gluten): Use gluten-free ciabatta.

  • Labneh Cheese (lactose): Use coconut yoghurt labneh.

Recipe Meal Type: - Lunch
The following product can be used with this recipe:
Eskort Pulled Pork

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