Bacon and mushroom garlic bread
serves
4
This is an edited extract from
Ho Jiak: A Taste of Malaysia by
Junda Khoo, published by Hardie
Grant Books. RRP $55.00. Photography
by Alana Dimou.
“Back in our uni days, my brother, Sharon [Khoo’s wife] and I used to order a lot of cheap home delivery pizza, but we didn’t like their garlic bread. Instead we’d get frozen garlic bread from the supermarket. One day I layered it with mushrooms, cheese and bacon, and we never looked back.” – Junda Khoo
Ingredients (5)
- 500g loaf store-bought garlic bread (cut lengthways, not pre-sliced)
- 200g button mushrooms, finely sliced
- 8 rashers streaky bacon
- 200g shredded mozzarella
- Finely chopped long green shallots, to garnish
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat oven to 200°C/180°C fan-forced. Separate the bread halves and place cut-side up on a large baking tray. Layer with the mushrooms and then the bacon. Top with mozzarella, then season with salt flakes and freshly ground black pepper.
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2.Bake in the oven for 10-15 minutes until bread is toasted and golden, the bacon and mushrooms are cooked and the cheese melted and bubbling. Cut into smaller slices and garnish with shallots.
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